Moist Carrot Cake Without Margarine or Similar
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 6 egg (s)
- 250 grams sugar
- 150 grams flour
- 150 g breadcrumbs
- 1 teaspoon cinnamon
- 1 sachet lemon peel or
- 1 lemon (s), untreated, remove the zest it
- 1 sachet vanilla sugar
- 200 g hazelnuts, rated
- 500 g carrot (s), rated
- 1 sachet baking powder
Print Recipe
Pin Recipe Instructions
- Separate the eggs. Beat the egg whites with 125 g sugar until stiff and set aside. Mix the egg yolks with the remaining sugar, vanilla sugar, cinnamon, baking powder and lemon zest until frothy.
- Then stir in the flour, breadcrumbs and hazelnuts. Add the carrots. Then fold in the egg whites. Spread the tough mixture on a baking sheet and bake at 180 degrees for about 30 minutes.
- The recipe comes from my sister and the cake should stay moist for a long time.
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