John Myers
Contents
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Ingredients
- 300 g Finely grated carrots
- 0,5 Lemon, juice and zest
- 4 Eggs, separately
- 1 pinch Salt
- 200 g Brown sugar
- 1 packet Vanilla sugar
- 150 g Melted butter, cooled
- 320 g Flour
- 3 tsp Baking powder
- 150 g Desiccated coconut
- 75 g Dark chocolate droplets
- 100 ml Coconut liqueur
for the cast:
- 150 g Powdered sugar
- 3 tbsp Coconut liqueur
Instructions
- Mix the grated carrots with the peel and lemon juice. Beat egg whites with a pinch of salt until stiff and set aside. Beat the egg yolks, vanilla sugar, brown sugar and melted butter for a few minutes on the highest setting with the hand mixer until frothy.
- Mix the flour and baking powder and mix in briefly alternately with the coconut liqueur on a low level. Briefly stir in desiccated coconut, grated carrots and chocolate drops. Finally, carefully fold in the egg whites.
- Fill the dough into a springform pan (greased and dusted with flour) and bake on the middle rack in the preheated oven at 180 degrees (top / bottom heat) for about 50 - 60 minutes.
- Let cool down. Mix the icing sugar and liqueur (can also be more or less) and brush the icing over the cooled cake. At will z. B. decorate with desiccated coconut etc.
- If you don't have coconut liqueur for the dough at hand, you can also use orange juice, or z. B. instead of 150 g butter increase to 200 g.
Nutrition
Serving: 100gCalories: 400kcalCarbohydrates: 64.3gProtein: 4.3gFat: 9.8g
