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Carrot Cake

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Carrot Cake
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
0
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Ingredients

for
8
for the dough
250 grams
5
200 grams
1 generous pinch
untreated Lemon peel
75 grams
1 teaspoon
2 tablespoons
125 grams
125 grams
ground Walnuts
Butter (for the glass)
Powdered sugar (for dusting)

Preparation steps

1.

Rinse and finely grate the carrots. Separate the eggs. Beat the egg yolks with sugar and lemon zest until frothy. Mix the flour, baking powder and cornstarch. Stir into the egg mixture. Add the carrots and nuts. Beat the egg whites until stiff. Fold into the egg yolk and carrot nut mixture.

2.

Preheat the oven to 160°C (approximately 325°F). Grease the ovenproof glasses with butter and sprinkle with breadcrumbs.

3.

Pour the mixture into the glasses (about 2/3 full). Bake for about 25 minutes until golden brown. Cool and serve dusted with powdered sugar.