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Carrot and pumpkin cake

updated

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Ingredients for 1 servings:

  • 100 g margarine
  • 200 g wheat flour
  • 4 eggs
  • 50 g powdered sugar
  • 400 g pumpkin(s) (Rondini)
  • 200 g carrot(s)
  • 100 g sugar
  • 100 ml milk
  • ½ tsp ginger powder
  • ½ tsp cinnamon powder
  • 1 pinch of nutmeg

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 20 minutes

Knead together margarine, flour, 1 egg, and powdered sugar. Transfer to a greased springform pan, forming a small raised edge. Halve and core the Rondini. Remove the flesh from the skin and finely chop. Coarsely grate the carrots. Cook both together in a little water for 2 minutes and drain. Separate the remaining eggs. Beat the egg whites until stiff. Combine the carrot and pumpkin mixture with the sugar, milk, egg yolk, and spices. Fold in the egg whites and pour onto the dough. Bake for approximately 45 minutes at 200°C.

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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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Carrot and pumpkin cake