Carrot Bundt Cake

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 20 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 100 grams flour
  • 1 packet baking powder
  • 200 g powdered suar
  • 1 packet vanilla sugar
  • 200 g nuts, rated, mixed
  • 200 g carrot (s), finely rated
  • 4 egg (s)
  • 0.5 ½ lemon (s), juice and zest
  • 1 teaspoon cinnamon
  • 1 pinch clove (s), ground
  • 1 tablespoon rum

For decoration:

  • Cake icing (chocolate), sugar carrots
Carrot Bundt Cake
Carrot Bundt Cake
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Instructions

  1. Beat egg whites into snow.
  2. Mix the egg yolks with the sifted powdered sugar, vanilla sugar, lemon juice and zest and the spices until frothy. Mix in the rum, nuts and carrots.
  3. Then mix the baking powder and flour and sieve and stir into the dough alternately with the egg whites.
  4. Pour the batter into a buttered, floured Gugelhupf pan.
  5. Bake in the preheated oven at 180 degrees for about 50 minutes.
  6. Let it cool down a bit and turn it over.
  7. Cover with chocolate icing and decorate with carrots.

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