in Recipes

Carrot cake

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Ingredients for 1 servings:

  • 6 eggs, separated
  • 250 g sugar
  • 250 g carrot(s), raw
  • ½ pack of lemon peel flavoring
  • 1 tsp cinnamon
  • 1 tbsp arak
  • 300 g ground almonds
  • 50 g starch flour
  • Fat for the mold
  • powdered sugar

Instructions

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

Whisk the egg yolks and 3/4 of the sugar until very stiff. Add the coarsely grated carrots and mix thoroughly. Add the remaining ingredients. Place the very stiffly beaten egg whites on top of the foam and fold in lightly. Pour the mixture into a greased springform pan and bake at 160-180°C for about 60 minutes. Mix the arak and powdered sugar to make a glaze. Once cooled, cover the cake with the arak glaze. Tip: Bake the cake the day before serving for a moister texture.

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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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