Carrot Cake

Ingredientsfor

For the batter: 250 grams carrots; 5 eggs; 250 grams sugar; 1 packet Lemon extract; 75 grams Pastry flour; 1 tsp Baking powder; 2 Tbsps cornstarch; 125 grams ground Hazelnuts; 125 grams ground Walnut; 1 tsp butter; 1 Tbsp breadcrumbs

For the topping: 250 grams powdered sugar; 3 Tbsps hot water

For the garnish: 12 baby carrots (with green); 2 Tbsps coarsely chopped Hazelnuts

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Preparation

For the batter, rinse and finely grate the carrots. Separate the eggs. Beat the egg yolks with the sugar until frothy. Add the lemon flavor. Mix the flour, cornstarch and baking powder. Gradually stir the flour mixture into the egg mixture. Whisk in the carrots and nuts. Beat the egg whites until stiff and fold into the mixture.

Grease the bottom of a springform pan with butter and sprinkle with breadcrumbs. Pour the batter into the pan and smooth. Bake for 50-55 minutes at 180°C (approximately 350°F). Remove the cake from the pan and let cool.

For the topping, mix the powdered sugar and water into a glaze. Cover the cake with the glaze.

For the garnish, rinse the carrots, peel and distrubute decoratively around the cake with the hazelnuts. Cut into pieces and serve.

Calorie	5,224 cal.	(249 %)
Protein	99 g	(101 %)
Fat	220 g	(190 %)
Carbohydrates	708 g	(472 %)
Sugar added	499 g	(1,996 %)
Roughage	64.9 g	(216 %)

Eat Smarter USA | Eat Healthy. Live Smarter.

Ingredients

Carrot Cake