Carrots – Sheet Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 30) |
Ingredients
For the dough:
- 6 egg (s), separated
- 250 grams sugar
- 1 packet vanilla sugar
- 1 teaspoon cinnamon
- 1 lemon (s), the zest it
- 500 g carrot (s), finely rated
- 250 g flour
- 50 g breadcrumbs
- 200 g hazelnuts, round
- 0.5 ½ pack baking powder
For the cast:
- 200 g powdered suar
- 1 lemon (s), add the juice from it
- possibly water
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C. Beat egg yolks with sugar and vanilla sugar until creamy until the sugar has dissolved. Add the cinnamon and lemon zest. Mix the carrots with the flour, breadcrumbs, nuts and baking powder and stir in. Beat the egg whites until stiff and fold in in portions (important as the dough is still quite firm beforehand). Spread the dough on a deep, greased sheet (drip pan) and bake for about 30 minutes. Cover with the lemon glaze while it is still hot and let it set. Cut the cake into pieces (I made 30 out of it) and enjoy. If you want a looser cake, you can use a whole packet of baking powder!
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