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Carrot cake

updated

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Ingredients for 1 servings:

  • 350 g flour
  • 280 g sugar
  • 25 g cocoa powder, sweetened
  • 2 tsp cinnamon
  • 200 g margarine, melted, cooled
  • 1 pinch of salt
  • 1 pack lemon peel, grated
  • 1 packet of baking powder
  • 4 egg whites
  • 4 egg yolks
  • 250 g carrot(s)
  • 200 g hazelnuts, ground
  • 200 g dark chocolate for the glaze
  • Margarine for the mold

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Carrot cake with cocoa and cinnamon – yum…

Preheat the oven to 200°C. Grease a springform pan with margarine. Finely grate the carrots. Beat the egg whites. Mix the flour with the baking powder and sift into a bowl. Knead all ingredients except the egg whites. Finally, carefully fold in the beaten egg whites. Pour the mixture into the pan and bake for about 60 minutes at 200°C. Once the cake is baked and cooled, cover with melted chocolate.

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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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