Moist Carrot Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 20) |
Ingredients
- 600 g carrot (s)
- 150 g chocolate, whole milk
- 8 medium egg (s),)
- 300 g suar
- 2 packs vanilla sugar
- 1 pinch (s) salt
- 1 lemon (s), grated. Shell, untreated
- 0.5 teaspoon ½ cinnamon
- 300 g hazelnuts, round
- 100 grams flour
- 100 g semolina
- 1 packet baking powder
- 100 g hazelnuts (flakes)
- 300 g powdered suar
- 4 tablespoon lemon juice
Print Recipe
Pin Recipe Instructions
- Clean, peel and finely grate the carrots. Roughly chop the chocolate. Separate eggs. Mix egg yolks, 250 g sugar and vanillin sugar until frothy. Stir in the salt, lemon zest and cinnamon. Mix the ground nuts, flour semolina and baking powder. Stir into the egg yolk mixture with the carrots and chocolate. Beat egg white and remaining sugar until stiff and fold in.
- Grease the oven`s drip pan and spread the batter over it. Bake in the preheated oven (electric stove: 200 C / gas level 3) for approx. 30 minutes and allow to cool.
- Roast the hazelnut flakes in a pan until golden brown, remove and allow to cool. Mix the powdered sugar and lemon juice until smooth. Brush the cake with it. Sprinkle with nut flakes and allow to dry. Cut into pieces and serve with madarine cream if necessary.
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