Carrot – Nut – Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg carrot (s)
- 8 egg (s)
- 100 g suar
- 2 points vanilla sugar
- 0.25 teaspoon ¼ cinnamon
- 1 packet butter-vanilla flavor
- 1 pack rum flavor
- 1 orange (s), untreated, grated peel
- 2 teaspoons sweetener
- 100 grams flour
- 100 g breadcrumbs
- 200 g hazelnuts, round
- 1 point baking powder
- 100 g powdered suar
Print Recipe
Pin Recipe Instructions
- Wash the carrots and grate them as finely as possible.
- Separate the eggs. Beat the egg yolks with 70 g sugar and the vanilla sugar until frothy. Stir in cinnamon, flavorings, sweetener and orange peel. Mix the flour, breadcrumbs, baking powder and hazelnuts together and mix well with the carrots and the foam mixture. Beat the egg whites with 30 g sugar until stiff and fold in.
- Pour the dough into a suitable greased form (e.g. rectangular springform pan 36 x 24 cm) and bake in the preheated oven at 180 degrees on the middle shelf for 30-35 minutes.
- Let cool a little, mix the powdered sugar with a little water to a glaze and spread on the cake.
- Tips and variations: Additional vanilla or other flavorings do not harm. Mix grated chocolate, grated apples, grated zucchini or poppy seeds into the batter. Refine the glaze with lemon juice or jam. The cake tastes better when cooled. Also goes well as muffins (but then use less egg and instead low-fat quark and baking soda for rising)
- With 18 pieces of cake that results in 210 kcal or 4.6 points (according to the fat calculator) per piece.
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