Halloween Carrot-pumpkin Cake

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Halloween Carrot-pumpkin Cake
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
216
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories216 kcal(10 %)
Protein5 g(5 %)
Fat10.9 g(9 %)
Carbohydrates24 g(16 %)
Author of this recipe:

Ingredients

for
20
For the cake
100 grams
300 grams
4
medium Eggs
1
100 grams
Juice of 1 Lemons
150 grams
1 packet
1 pinch
100 grams
ground almonds
100 grams
melted Butter
For the decoration
1
250 grams
brown and green Decorating icing

Preparation steps

1.

Grind pumpkin seeds medium-coarsely. Roast in a nonstick pan and let cool. Peel carrot and finely grate. Separate eggs. Beat egg yolks with sugar and lemon until frothy and sugar has dissolved. Combine flour with salt and baking powder and sift. Stir almonds and pumpkin seeds into flour mixture. Stir egg mixture into flour mixture until combined.

2.

Mix in carrots and butter. Pour batter into a 28 cm pan in diameter (approximately 11 inches) or a springform pan. Bake in preheated oven at 175°C (approximately 350°F) for 50-60 minutes. Let cool 10 minutes in the pan, then remove and cool on a wire rack. Beat egg whites gently and stir in powdered sugar. Add a few drops of water if necessary. Add orange color and frost cake with it. Allow to dry and decorate with sprinkles and colored icing.