INGREDIENTS:

180 g finely ground hazelnuts
200 g flour
1 pkg baking powder, 1 pkg vanilla sugar
220 g powdered sugar (sieved)
4 eggs
300 g finely grated carrots
150 g yogurt
For the frosting:
40 g soft butter (room temperature)
100 g natural cream cheese (room temperature)
90 g powdered sugar
1/2 tsp lemon zest
For the decoration:
8 coconut balls, heart-shaped marshmallows,
marzipan carrots, sugar hearts, sugar eyes
2 tbsp coconut flakes, 1 tbsp chopped pistachios
Food glue

PREPARATION:

First separate the eggs. Beat the egg yolks with a food processor until creamy, then gradually add the icing sugar and vanilla sugar. In the meantime, beat the egg whites until stiff. Sift the flour and baking powder together and mix. Now carefully fold in the carrots and hazelnuts, as well as the flour, beaten egg whites and yoghurt, alternating with the creamy egg mixture.
Pour the mixture evenly into a cake tin greased with oil and breadcrumbs and bake in a preheated oven at 180 °C top/bottom heat for around 45-50 minutes.

Leave the cake to cool and remove from the tin.

For the frosting, beat the soft butter until creamy. Briefly mix the cream cheese in a separate bowl, then stir in the powdered sugar and lemon zest. Combine the cream cheese and butter and mix well again. Pour the frosting onto the center of the cooled cake and smooth it towards the edges using a palette knife.

Then sprinkle the frosting with the coconut flakes and chopped pistachios. Now make Easter bunnies out of the coconut balls, marshmallows, sugar eyes and hearts and decorate the cake with them.

Recipe and pictures: Heidi Zuschrader