Easter carrot cake

300 g carrots
200 g Dansukker Icing Sugar
5 eggs
200 g plain flour
1 tsp Dansukker Vanilla Sugar
1 heaped tsp baking powder
100 g ground hazelnuts
100 g chopped almonds
125 g butter or margarine, softened
100 ml orange marmalade

Decoration
200 g Philadelphia cream cheese light
1 organic lemon
60 g Dansukker Icing Sugar
100 g desiccated coconut
Green food colouring
A couple of drops of water
Marzipan sweets

Peel and grate the carrots. Separate the egg whites and egg yolks. Whip the egg whites and icing sugar until they form stiff peaks. Mix together the flour, vanilla sugar, baking powder, hazelnuts and almonds and fold into the egg white mixture. Add the yolks, butter/margarine and marmalade and stir until well combined. Mix in the carrots. Pour into a greased, bread-crumbed cake tin about 24 cm in diameter. Bake in the lower part of the oven at 175 °C for 45-60 minutes. Leave the cake to cool on a wire rack.

Rinse the lemon and grate the zest finely. Mix the zest with the cream cheese and icing sugar and spread the mixture over the cake. Put the desiccated coconut in a bowl. Mix the food colouring with a little water and stir into the coconut to colour it green. Sprinkle the coconut over the cream cheese frosting. Decorate with marzipan sweets.