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Rusk Bread

Carrot Cake with marzipan - gluten-free & lactose-free

Carrot cake with marzipan (without flour)

Carrots have been used in sweet cakes since the Middle Ages when sweeteners were a costly good. Down to the present day, this cake should be included in the repertoire of every baker. Moist and juicy - and not only for easter - this cake is a delight! Instead of flour, I used rusk bread. The cake can be prepared lactose- and gluten-free without much effort.