Gluten-free 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: 1) |
Ingredients
- 330 g carrot (s)
- 5 egg (s)
- 220 g suar
- 250 g hazelnuts, round
- 0.5 ½ pack baking powder
- 2 tablespoon amaretto
- 50 g corn rits
- 1 teaspoon, leveled cinnamon powder
- 5 tablespoon water, lukewarm
- powdered sugar
- possibly lemon juice
Print Recipe
Pin Recipe Instructions
- Beat the egg whites until stiff and set aside. Finely grate the carrots and set aside.
- Mix the egg yolks with the water, sugar, amaretto and cinnamon until frothy. Weigh the nuts and corn grits and mix with baking powder. Add to the egg yolk mixture with the carrots and stir well. Finally, carefully fold in the stiffly beaten egg white.
- Put everything in a greased springform pan and bake at 175 degrees, top / bottom heat, for 60 minutes.
- After cooling, dust with powdered sugar. Or if you like it, brush it with a powdered sugar glaze. To do this, dissolve the powdered sugar with a little lemon juice in a bowl. You could also make a cream cheese cream. But I never tried that because the cake is so juicy.
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