in Germany

Carrot and nut cake

updated

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Ingredients for 1 servings:

  • 300 g carrot(s)
  • 4 eggs
  • 120 g sugar
  • 200 g flour
  • 2 tsp baking powder
  • ½ tsp cinnamon
  • 70 g hazelnuts, ground
  • Powdered sugar for dusting

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

WW – suitable

Peel and finely grate the carrots. Separate the eggs and beat the egg whites until stiff peaks form. Beat the egg yolks with the sugar until frothy. Mix the flour with the baking powder and cinnamon. Stir in the hazelnuts and grated carrots. Carefully fold in the beaten egg whites. Pour the batter into a loaf pan lined with baking paper (length approx. 26 cm). Bake in a preheated oven on the middle rack at 180°C top/bottom heat (fan: 160°C, gas mark 2) for approx. 60 minutes. Allow to cool. Dust with icing sugar and serve. 2 packets per slice. Tip: I always add a little stevia to sweeten it, because otherwise the batter tastes very cakey – but I only use 50g of sugar.

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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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