Carrot Cake
Carrot cake is a recipe with fresh ingredients from the fruit cakes category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g carrots
- 5 eggs
- 250 g sugar
- 1 packet lemon flavoring
- 75 g flour
- 1 tsp Baking powder
- 2 tbsp Cornstarch
- 250 g ground almonds
- 1 tsp butter
- 1 tbsp breadcrumbs
- 250 g powdered sugar
- 3 tbsp hot water
- sugar flowers (ready product)
Instructions
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1.
Wash, peel and finely grate the carrots. Separate the eggs; beat the yolks with sugar until fluffy, then add lemon flavoring. Mix flour, cornstarch and baking powder and stir into the egg mixture. Add the grated carrots and ground almonds and whisk everything together. Beat the egg whites to stiff peaks and fold them into the carrot‑almond batter. Grease a bundt pan well and dust it with breadcrumbs. Pour the batter into the pan and smooth the surface. Bake in a preheated oven at 180 °C (160 °C fan) on the lowest rack for about 55–60 minutes, checking with a skewer. Let the cake cool after removing from the pan.
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2.
For the glaze, whisk powdered sugar with hot water until smooth and pour over the cooled cake. Garnish with sugar flowers as desired.
