Fine Carrot Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g carrot (s), rated
- 200 g almond (s), rated
- 200 g suar (whole cane suar)
- 5 egg (s), separated
- 3 tablespoon flour
- 1 tablespoon lemon (s) - zest
- 1 teaspoon Baking powder
- 1 pinch cinnamon
- powdered sugar
- Fat and crumbs for the mold
Print Recipe
Pin Recipe Instructions
- Mix the egg yolks with the sugar until frothy. Stir in the grated carrots. Then add the flour, almonds, cinnamon, lemon zest and baking powder. Beat the egg white until firm and fold into the cake mixture. Pour into a springform pan (22 cm) that has been lined with fat and breadcrumbs. Bake for about 1 hour at 160 ° C fan oven. After cooling, sprinkle with powdered sugar.
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