Margarita's International Recipes

Central German


Leipzig Carrot Cake

Leipzig is known for its bakeries and cafes which serve local specialties. This cake, invented in Leipzig, dates to the 19th century. It is not at all your typical carrot cake. It's light and airy, not overly sweet and more a dessert than a cake. I liked it quite a lot though it wasn't popular with other members of my family.

I followed the instructions closely but the 40 minutes in the oven was not enough to cook this cake. I cooked it for 5 more minutes but I think it needed at least 15 more. As it was, it did not unmold well a fourth of the cake was left attached to the pan and it remained too soft to slice.

I did not add the icing because I didn't realize until too late that I didn't have any unsalted butter. I don't think the cake needs it, but YMMV.

Leipzig Carrot Cake


  • breadcrumbs
  • 6 eggs, separated
  • 1 1/4 cups sugar
  • 1 1/2 cups ground almonds
  • 1 1/3 cups shredded carrots
  • 3 Tbsp. lemon juice
  • 2 Tbsp. rum
  • 1 1/2 Tbsp. cornstarch
  • 1/2 tsp cinnamon

    For the glaze

  • 1 cup powdered sugar
  • 1 1/2 Tbsp. cocoa
  • 1 1/2 Tbsp. hot water
  • 1 1/2 Tbsp butter, melted


Preheat oven to 350F. Grease a springform pan. Add breadcrumbs and cover bottom and sides of the pan.

Beat egg whites until stiff. In a separate bowl beat egg yolks and sugar together until frothy. Gradually add the almonds and carrots and continue beating. Mix in the lemon juice, rum, cornstarch and cinnamon. Fold in the egg whites.

Pour onto prepared pan and bake for 40 minutes to an hour, or until the middle is cooked through. Let the cake cool, unmold and cover with icing.


Mix powdered sugr with cocoa. Add the hot water and mix until it becomes a paste. Mix in the melted butter.

Adapted from a recipe at

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