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Carrot cake from the tray

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Ingredients for 10 servings:

  • 1 kg yellow beetroot, grated
  • 200 g wheat, freshly ground
  • 2 tsp baking powder (cream of tartar)
  • 100 g cane sugar
  • 100 g honey
  • 6 eggs
  • 2 pinches of salt
  • 200 g hazelnuts, grated

Instructions

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

Beat the eggs until frothy. Add the flour, cream of tartar, sugar, honey, flour, and ground nuts. Finally, add the grated yellow beets. Beat everything until light and fluffy and spread on a baking sheet lined with parchment paper. Bake at 170°C (350°F) for about 40 minutes. Decorate with custard or chocolate coating, if desired. A cake that even a baking fanatic like me can make!

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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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