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Juicy carrot and nut mug cake

updated

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Ingredients for 1 servings:

  • 8 eggs
  • 2 cups of whipped cream (250 ml cups each)
  • 2 cups flour, smooth
  • 2 cups sugar
  • 1 cup hazelnuts, ground
  • 2 large carrots, peeled and finely grated
  • 2 tbsp vanilla sugar
  • 3 pts. baking powder
  • Butter, for the mold
  • Flour , for the shape

Instructions

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

without mixer, without scale

The best way to measure flour, sugar, etc. is to use a washed, dry whipping cream cup. Preheat oven to 180°C (350°F). Butter and flour a large loaf pan. Beat the eggs well in a large bowl with a fork or whisk. Add all the other ingredients and stir with a wooden spoon until smooth. Pour the batter into the loaf pan (careful, it needs room to rise) and bake for about 60 minutes.

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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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