John Myers
Carrot Gugelhupf with Nuts and Almonds
The perfect carrot gugelhupf with nuts and almonds recipe with a picture and simple step-by-step instructions.
- 200 g Carrots finely grated fresh garden carrots
- 100 g Ground hazelnuts
- 100 g Ground almonds
- 2 tbsp Hazelnut liqueur
- 200 g Powdered sugar
- 1 packet Vanilla sugar
- 0,5 piece Organic lemon juice and zest
- 1 tsp Ground cinnamon
- 100 g Spelled flour
- 1 packet Baking powder
- 1 something Icing sugar to decorate
- 1 something Flour for the mold
- 1 something Butter for the mold
- 4 piece Egg separated
- Preheat the electric oven to 180 degrees top / bottom heat. Grease the form with the butter and sprinkle with flour.
- Beat the egg whites until stiff. Beat the egg yolks, powdered sugar, vanilla sugar, lemon juice and zest, and the cinnamon until very frothy.
- Mix in the flour and baking powder well. Stir in the nuts / almonds, carrots and the liqueur.
- Finally, fold the ice snow under the dough.
- Fill the dough into the Gugelhupf pan and bake at 180 degrees top / bottom heat (lower rail) for about 50 minutes.
- Let the cake cool down, sprinkle with powdered sugar and enjoy.
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