Carrot Cake
A carrot cake recipe featuring fresh ingredients from the vegetable cakes category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g Carrots
- 2 EL lemon juice
- 8 eggs
- 200 g soft butter
- 150 g sugar
- 2 EL vanilla sugar
- 1 pinch salt
- 200 g Flour
- 1 TL baking powder
- 1 TL cinnamon
Instructions
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1.
Preheat the oven to 180°C (350°F) with fan and top heat. Line a baking tray with parchment paper.
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2.
Peel and finely grate the carrots. Mix with lemon juice.
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3.
Separate the eggs. Cream the butter with sugar. Gradually fold in the yolks. Beat the egg whites with vanilla sugar and salt until stiff peaks form. Sift flour, baking powder, and cinnamon together; fold into the batter along with the whipped egg whites and grated carrots. Spread the batter evenly on the tray and bake for about 50 minutes until golden brown.
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4.
Remove from oven, transfer to a wooden board, peel off parchment paper, cover with a kitchen towel and let cool. Optionally cut flower shapes afterwards.
