Carrot – Cake Delight
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 5 egg whites
- 5 egg yolks
- 100 g suar
- 1 teaspoon sweetener, liquid
- 200 g nuts (e.. 100 each hazelnuts and almonds), round
- 100 g flour
- 0.5 ½ pack baking powder
- 1 pinch (s) salt
- 1 pinch (s) cinnamon
- 300 g carrot (s), very finely rated
- 100 g cake icin (hazelnut icin) or
- 200 g powdered suar
- 2 tablespoon water
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Beat the egg whites until stiff, put in a cool place. Mix the egg yolks with the sugar and sweetener until frothy. Mix the nuts, flour, baking powder, salt and cinnamon together. Fold the egg whites into the egg yolk cream, then carefully stir in the nut mixture. Finally fold in the carrots.
- Pour the dough into a greased springform pan and bake in the middle shelf at 175 ° C for about 60 minutes. Then let cool down well and brush with hazelnut glaze. Instead of hazelnut glaze, 200 g of powdered sugar can be mixed with 2 tablespoons of water and used as a glaze.
- The kcal information relates to the use of 100 g hazelnut glaze.
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