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Carrot Bundt Cake

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Ingredients for 1 servings:

  • 100 g flour
  • 1 packet of baking powder
  • 200 g powdered sugar
  • 1 packet of vanilla sugar
  • 200 g nuts, grated, mixed
  • 200 g carrot(s), finely grated
  • 4 eggs
  • ½ lemon(s), juice and zest
  • 1 tsp cinnamon
  • 1 pinch of clove(s), ground
  • 1 tbsp rum
  • Cake icing (chocolate), sugar carrots

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Beat egg whites until stiff peaks form. Whisk egg yolks with sifted powdered sugar, vanilla sugar, lemon juice and zest, and spices until very foamy. Stir in rum, nuts, and carrots. Sift together the baking powder and flour, then stir into the batter alternately with the egg whites. Pour batter into a buttered and floured bundt pan. Bake in a preheated oven at 180°C for about 50 minutes. Let cool slightly and turn out. Cover with chocolate glaze and decorate with sugar carrots.

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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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