Carrot Nut Cake with Glaze

Preheat the oven to 160 °C. Butter and flour the cake pan (26 cm).

Beat the eggs with the salt until foamy (at least 5-10 minutes). Add the powdered sugar, vanilla sugar and the grated lemon zest and continue beating.

Gradually pour in the oil and flavorings. Then carefully fold in the flour, baking powder and nuts. Finally, gently mix in the carrots.

Pour the batter into the pan and bake for about 25 minutes on the middle shelf. Allow the finished dough to cool well.

For the glaze, mix the powdered sugar well with rum, spread on the carrot-nut cake and decorate as desired.

Preparation Tip:

The carrot nut cake can also be topped with chocolate icing.

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