The classic:

Carrotcake
( out of the book "Zwergenstuebchen Backbuch" published by the Vehling-publishing house at Basel - Graz)

Ingridients: 12 slices rusk, 5 eggs, 250gr of sugar, 250gr of grinded hazelnuts, 250gr of grated carrots, juice & grated skin of an untreated lemon, 3 teaspoons of baking powder, 200gr of icing sugar

And off we go: put the 12 slices of rusk into a towel and crush them by means of a rolling pin. Wisk the egg yolk and the sugar. Add the hazelnuts, the backing powder, the carrots, the crushed rusk as well as the juice & the grated skin of the untreated lemon and mix it. Wisk the egg white until soft peaks form and fold it into the a.m. mixture. Fill the batter into a greased tin.
Bake in the oven at 175 - 195 degrees C for an hour.
Cover the carrotcake with icing sugar and decorate it with marzipan carrots on top.

BON APPETTIT!
As I am a professional cake eater and not a professional cooking recipes translator, I reject any liability claims point-blank: when my wife bakes this cake, it tastes delicious so don't blame it on the translation!

The Alternative: