Carrot Cake

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Carrot Cake
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
444
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories444 kcal(21 %)
Protein11 g(11 %)
Fat22 g(19 %)
Carbohydrates50 g(33 %)

Ingredients

for
10
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
How healthy are the main ingredients?
carrotalmondsugaregg

Preparation steps

1.

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.

2.

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.