in Recipes

Juicy carrot cake

updated

Spread the love

Ingredients for 1 servings:

  • 250 g carrot(s), grated
  • 200 g hazelnuts (ground)
  • 10 pieces of rusk
  • 200 g sugar
  • 5 eggs
  • 4 tbsp water, warm
  • 1 bag of baking powder
  • 1 lemon(s) (juice and zest)
  • possibly cake icing

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

child’s play – without flour – with nuts and rusks

Preheat the oven to 180°C. Separate the eggs. Beat the egg yolks with the sugar and water until frothy. Beat the egg whites until stiff peaks form. Place the rusks in a bag (or a cloth) and crumble them with a rolling pin. Mix the rusk crumbs with the hazelnuts and baking powder. Stir in the grated carrots and the egg yolk and sugar mixture. Mix in the lemon juice and grated lemon zest. Carefully stir the egg whites into the batter. Grease a springform pan and pour in the batter. Bake at 180°C for about 50-60 minutes. In winter, a glaze made from powdered sugar, lemon, and cinnamon goes very well.

Facebook Comments

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.

Sweet and sour tomato currywurst sauce

HEART's Cherry Crumble – Yeast Pastries