World`s Best Nut and Carrot Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g carrot (s)
- 500 g hazelnuts, round
- 4 teaspoons, leveled baking powder
- 8 egg (s)
- 3 tablespoon orange juice
- 1 orange (s), untreated, grated zest it
- 300 g suar
- 150 g dark chocolate
- 12 marzipan carrots
Print Recipe
Pin Recipe Instructions
- Peel the carrots and grate them finely. Mix hazelnuts with baking powder. Beat the egg yolks with the orange juice and the grated peel until a thick foam, with the addition of the sugar. Beat the egg white until stiff, gradually fold in the egg yolk cream, then fold in the hazelnuts and finally the carrots. Grease a springform pan about 28 cm in diameter and pour in the dough, smooth out. Bake in a preheated oven at 200 degrees for approx. 50 minutes.
- After the cake has turned over and cooled, spread the chocolate heated in a water bath and garnish with marzipan carrots if you like.
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