in Recipes

Carrot cake or muffins

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Ingredients for 1 servings:

  • 4 large eggs, or 5 smaller ones, separated
  • 220 g sugar
  • 250 g carrot(s), finely grated
  • 250 g hazelnuts, grated, or other nuts or mixture
  • 1 packet of vanilla sugar
  • ½ pack of baking powder
  • 1 pinch of cinnamon
  • 4 tbsp rum
  • Fat and breadcrumbs for the mold

Instructions

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

without added flour and fat

Beat egg whites until stiff, then quickly mix in the remaining ingredients. Fold in the egg whites. Grease a 26 cm cake pan, loaf pan, or muffin tin, sprinkle with breadcrumbs, and pour in the batter. Bake at 175°C (350°F) for approximately 45-50 minutes (cakes) or 25-30 minutes (muffins). Test with a skewer to see if the mixture is cooked through.

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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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