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Halloween Carrot-pumpkin Cake

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

Ingredients

for 20 pieces
For the cake
100 grams green Pumpkin seeds
300 grams Carrots
4 medium Eggs
1 Egg yolk
100 grams Sugar
Juice of 1 Lemons
150 grams Pastry flour
1 packet Baking powder
1 pinch Salt
100 grams ground almonds
100 grams melted Butter
For the decoration
1 Egg white
250 grams Powdered sugar
orange Food coloring
Sprinkles
brown and green Decorating icing
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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.