in Recipes

Fine carrot cake

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Ingredients for 4 servings:

  • 300 g carrot(s), grated
  • 200 g almonds, grated
  • 200 g sugar (raw cane sugar)
  • 5 eggs, separated
  • 3 tbsp flour
  • 1 tbsp lemon(s) – zest
  • 1 tsp baking powder
  • 1 pinch of cinnamon
  • powdered sugar
  • Fat and breadcrumbs for the mold

Instructions

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

Beat the egg yolks with the sugar until frothy. Stir in the grated carrots. Then add the flour, almonds, cinnamon, lemon zest, and baking powder. Beat the egg whites until stiff peaks form and fold into the cake mixture. Pour into a 22 cm springform pan lined with butter and breadcrumbs. Bake for approximately 1 hour at 160°C (320°F). Once cooled, sprinkle with powdered sugar.

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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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