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Autumn and winter have us craving wholesome desserts. This cake is packed with nuts and carrots, and is wonderfully moist. It's a delicious treat that everyone will love – even the kids (my son loves it more than anything). You'll be able to get veggies into your kids easily with this cake. You don't notice the carrots at all, but they are essential for texture. The alcohol from the rum evaporates during baking but if you'd prefer to leave it out altogether, then simply substitute it with milk.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
To ice and decorate
One loaf tin (approx. 28 cm), lined with baking paper
How it's done
Mix the butter, sugar, vanilla sugar and salt in a bowl. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Add the carrots, mix. Mix the nuts, flour and baking powder, stir in with the rum. Transfer the cake mixture to the prepared tin.
Approx. 55 mins. in the centre of an oven preheated to 180°C.
Remove from the oven, allow to cool slightly in the tin, remove from the tin and leave to cool completely on a rack.
To ice and decorate
Combine the icing sugar and milk. Pour the icing over the cake, decorate with walnuts and marzipan carrots.
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