Classic Carrot Cake
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 5 h. 20 min.
Ready in
Ingredients
for
1
- For the cake
- 1 ¾ cups carrots
- 6 egg yolks
- 1 ⅛ cups sugar
- 1 generous pinch salt
- 1 organic lemon (zest)
- 6 egg whites
- 3 cups unblanched Almond flour
- ⅔ cup flour
- For the frosting
- 1 ¾ cups cream cheese
- ½ cup Yogurt
- ¾ cup powdered sugar
- In addition
- baking Parchment paper sheet
- ⅔ cup Apricot Jam
Preparation steps
1.
Preheat the oven to 180°C.
2.
For the cake mixture, peel the carrots and grate very finely - there should not be any large pieces or strings. Put the egg yolks into a bowl with 1/3 of the sugar, the salt and lemon zest and mix until foamy. Beat the egg whites until stiff, trickling in the rest of the sugar, then continue beating until firm.
3.
Mix the grated almonds with the flour and the grated carrots. Now fold 1/3 of the beaten egg whites into the egg yolk mixture and mix very well. Then put the rest of the egg whites on top of the mixture and sprinkle with the almond mixture. Mix carefully with a wooden spoon.
4.
Line the base of a baking tin with baking parchment. Spread the mixture smoothly in the tin and bake in the preheated oven for about 50 minutes. Take out and leave to cool in the tin. Then turn out on to baking parchment so that the smooth bottom of the cake is uppermost. Spread the top and sides of the cake evenly with hot apricot jam.
5.
For the frosting, mix the cream cheese smoothly with the yoghurt and icing sugar. Coat the cake with the frosting and chill until time to serve.
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