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Carrot cake

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Ingredients for 1 servings:

  • 375 g flour
  • 250 g sugar
  • 350 g carrot(s), grated
  • 200 g ground almonds
  • 4 eggs
  • 250 g butter, melted, cold
  • 1 packet of baking powder
  • 2 lemons, untreated
  • 1 pinch of salt
  • 1 pinch of cinnamon

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Carrot cake, super moist, fluffy

Combine flour, baking powder, sugar, salt, and almonds. Mix well. Add the grated carrots. Grate the lemon zest and juice the lemons. Add both. Separate the eggs and stir the egg yolks and melted butter into the batter. Mix well. If desired, add a little cinnamon. Beat the egg whites until stiff and fold into the mixture. Bake at 180°C for a maximum of 60 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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