Carrot Cake
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 444 kcal | (21 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 50 g | (33 %) |
Ingredients
- For the batter
- 250 grams carrots
- 5 eggs
- 150 grams sugar
- 4 Tbsps hot water
- 1 packet Bourbon vanilla powder
- 250 grams ground almonds
- 80 grams Pastry flour
- 3 tsps Baking powder
- For the topping
- 100 grams powdered sugar
- 3 Tbsps lemon juice
- 1 pkg (900 ml) Advocaat (and vanilla ice cream)
- 10 small Marzipan carrots
Preparation steps
For the batter: Peel and grate carrot. Squeeze out carrot in a paper towel. Separate eggs. Beat egg whites until stiff, add 50 grams (approximately 1.8 ounces) of sugar. Beat egg yolks with remaining sugar, water and vanilla sugar until fluffy. Fold in whites and almonds. Combine flour and baking powder and fold into egg mixture. Add carrots. Line the bottom of a springform pan with parchment paper. Pour in batter.
Bake in an oven preheated to 180°C (approximately 350°F) for about 45 minutes. Remove and let cool for 10 minutes. Release from pan and let cool completely on a wire rack.
For the topping: Combine powdered sugar and lemon juice to form a glaze. Coat cake with glaze. Cut cake into 7 cm (approximately 2 3/4 inch) squares. Plate with eggnog and vanilla ice cream. Serve garnished with a marzipan carrot.
