Carrot Cake Sweetened with Stevia
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 10 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 6 egg yolks
- 6 egg whites, beaten until stiff
- 300 g carrot (s), peeled and finely rated
- 300 g hazelnuts, round
- 100 g wheat flour, 405
- 1 packet baking powder
- 1 pinch (s) salt
- 1 tablespoon cinnamon powder
- 4 tablespoon rum
- 1 tablespoon stevia, powder, white, 5 times
- 1 cup chocolate glaze, dark
- 1 packet vanilla sugar
- Fat, for the shape
- Breadcrumbs, for the mold
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 175 degrees top and bottom heat. Grease a loaf pan (25 cm) well and sprinkle with breadcrumbs.
- Mix all dry ingredients well in a large bowl. Then stir in the egg yolks, carrots and rum. Finally fold in the stiffly beaten egg white.
- Important: Stevia has an aftertaste for some people. Therefore, the dough must be seasoned with rum. So it is possible that the specified amount of rum differs.
- Pour the dough into the mold, smooth the top and bake for about 70 minutes on the 2nd rail from the bottom.
- After cooling, take them out of the mold and coat with the chocolate icing.
- Tip:
- If the cake is baked with normal household sugar, you will need 200 g
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