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Moist carrot cake with cream cheese topping

updated

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Ingredients for 1 servings:

  • 300 g carrot(s)
  • 5 eggs
  • 2 tbsp vanilla sugar
  • 200 g sugar
  • 300 g ground almonds
  • ½ tsp cinnamon
  • 150 g mascarpone
  • 200 g cream cheese
  • 80 g powdered sugar
  • 2 organic limes, juice and zest
  • 1 handful of chopped pistachios, for sprinkling

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

completely without flour, gluten-free

Peel and finely grate the carrots. Beat the egg yolks with the sugar and vanilla sugar until very frothy. Whisk the egg whites until stiff peaks form. Add the grated carrots, almonds, and cinnamon to the egg mixture, then fold in the beaten egg whites. Pour into a 26cm round baking pan and bake at 200°C (top/bottom heat) for about 50 minutes. For the topping, mix everything well and drizzle over the cake. If the limes are large and have plenty of juice, just one might be enough. Sprinkle with a handful of chopped pistachios.

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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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Moist carrot cake with cream cheese topping