For the carrot cake, finely grate the carrots. Cream butter and sugar with a mixer. Separate the eggs and gradually add the yolks.
Beat the egg whites until stiff and fold into the yolk mixture, alternating with the carrots, hazelnuts and flour. Grease a springform pan (24 cm diameter) and dust with breadcrumbs.
Pour in the mixture and bake in the preheated oven on the middle shelf at 180 °C for about 50 minutes. After 25 minutes, cover with aluminum foil.
Let the cake cool, sprinkle with powdered sugar and decorate with marzipan carrots.
Preparation Tip:
The carrot cake can also be sprinkled with coconut flakes instead of sugar. Or you can mix both and then sprinkle the cake with it.
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