Carrot Cake with Desiccated Coconut and Cinnamon
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 500 g carrot (s)
- 200 g desiccated coconut
- 100 g hazelnuts, (round)
- 75 g flour
- 2 teaspoons baking soda
- 125 g suar or honey
- 6 large egg (s)
- 1 lemon (s), (untreated)
- cinnamon
Print Recipe
Pin Recipe Instructions
- Clean and roughly grate the carrots (choose a medium slice for the food processor). Separate egg yolks and egg whites. Beat the egg yolks with the sugar and lemon juice until frothy. Mix the grated carrots, desiccated coconut, flour, baking powder, hazelnuts, cinnamon, a little grated lemon peel and stir into the egg yolk and sugar mixture.
- Beat the egg whites very stiff, fold the snow under the dough mixture. Grease the baking tin (springform pan: 26 cm), fill with batter and bake for 50 to 60 minutes at 175 degrees (top / bottom heat).
- Instead of the coconut flakes, roasted almond flakes can also be used.
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