HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Holiday Foods -> Easter Easter Marzipan Carrot Cake Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) 2 cups peeled, grated carrots 3 cups toasted, ground hazelnuts 1 cup fresh sponge cake crumbs 4 tsp. baking powder 1 tbsp. ground cinnamon 4 1/2 tsp. dark rum 2 tsp. finely grated lemon peel 1/4 tsp. vanilla extract 5 large eggs, separated 1 1/3 cup sugar, divided 1/4 cup hot water 1/4 tsp. cream of tartar 8 ounces prepared marzipan Directions Preheat oven to 350 degrees. Grease the inside of deep 9 inch cake pan. Line the bottom of the pan with a round of greased parchment or wax paper. Flour the inside of the pan, tapping out excess. Combine the carrots, hazelnuts, sponge cake crumbs, baking powder, cinnamon, rum, lemon peel and vanilla in a large bowl. Combine egg yolks, 2/3 cup sugar and hot water in a medium bowl and beat until ribbons form. Fold the yolk mixture into the batter. Combine egg whites and cream of tartar in a medium bowl and beat to soft peaks. Add remaining 2/3 cup sugar 1 tbsp. at a time. Continue beating whites until stiff and shiny. Fold 1/4 of the egg whites into the batter. Fold in remaining whites. Pour the batter into the prepared pan. Bake cake about 90 minutes until a toothpick comes out clean. Transfer pan to a rack and cool cake completely. Invert cake onto a flat surface and peel off paper. Roll out marzipan between sheets of wax paper to a 12 inch round. Drape the marzipan over the cake and gently smooth. Trim the edges of the marzipan. Reserve trimmings for garnish. For Garnish: Mix 1 to 2 drops green food coloring into 2 tsp. of the marzipan trimmings. Mix 3 drops red and 2 drops yellow food coloring into the remaining marzipan. Form the orange tinted marzipan into carrots. Press the green food coloring through a sieve to form the carrot tops. Press the carrot tops into the wide end of the marzipan carrots. Arrange the carrots on top of the cake and serve. Serves 10 to 12. Related Recipes •   Easy Easter Cookie Pops •   Easter Carrot Fruit Cake •   Chocolate Covered Easter Eggs •   Easy Easter Ham with Cherry Glaze •   Fruit and Nut Easter Eggs •   Easter Egg Hunt Pie •   Easter Baked Ham with Easy Apple Dijon Glaze •   Baskin-Robbins Ice Cream Cake •   Easter Jelly Bean Cookies •   Jalapeno Carrot Cake with Margarita Frosting •   Coconut Easter Basket Cookies •   Easter Raspberry Ring Salad with Creamy Fruit Filling •   Easter Lamb Chops with Warm Balsamic Mint Vinaigrette •   Bacardi Rum Cake •   Phyllo Easter Baskets •   Easter Crown Roast of Pork •   Coconut Dream Cake •   Mom's Favorite One Step Chocolate Cake •   Quick Poppy Seed Cake •   Lemon Carrot Cake View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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