John Myers
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Flourless Carrot Cake (old GDR Recipe Slightly Refined)
The perfect flourless carrot cake (old gdr recipe slightly refined) recipe with a picture and simple step-by-step instructions.
- 250 g Grated carrots
- 250 g Ground almonds
- 250 g Sugar
- 6 piece Eggs
- 2 tbsp Potato starch flour
- 1 tsp Ground cinnamon
- 3 tbsp Freshly squeezed lemon juice
- 2 tbsp Calvados
- 5 g Clarified butter
- 15 g Coconut flakes
- 120 g Powdered sugar
- 2 tbsp Cocoa powder slightly de-oiled
- 15 g Melted butter
preparation
- Preheat the oven to 180 ° C. Grease the 28cm springform pan with Butaris and sprinkle with desiccated coconut. (greg’s variant ;-))
- Separate the 6 eggs and beat the egg whites into egg whites. Set the bowl aside.
- Now beat the 6 egg yolks with the sugar until frothy, i.e. the mixture turns light yellow and the sugar has dissolved. Now add the freshly grated carrots and almonds and sprinkle with the cornstarch. Sprinkle the whole with clavados (greg’s variant ;-)), lemon juice and season with cinnamon. Mix everything to a smooth dough (5 minutes) and then carefully fold in the stiffly beaten egg whites.
baking time
- Bake at 180 ° C on the 2nd lowest rack for 40 minutes. Remove from oven and allow to cool.
glaze
- Mix the powdered sugar with the cocoa and 1 to 2 tablespoons of hot water. When the mixture is homogeneous, stir in the melted butter. Now cover the cooled cake with the cocoa icing and garnish (e.g.: see photo)
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