Carrot Cake
Prep: 20min
|
Servings: 1
|
Cook: 55min
Carrot cake is a recipe with fresh ingredients from the batter category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g carrots
- 5 eggs
- 300 g sugar
- 1 tsp grated lemon zest
- 1 tbsp Lemon Juice
- 220 g flour
- 1 tsp Baking powder
- 175 g hazelnuts
- 1 tsp butter
- 1 tbsp breadcrumbs
- powdered sugar (for dusting)
- 50 g chopped pistachios (for sprinkling)
Instructions
-
1.
Wash, peel and finely grate the carrots. Separate the eggs; beat the yolks with sugar until fluffy. Add lemon zest and juice. Mix flour and baking powder, then fold into the egg mixture. Stir in grated carrots and hazelnuts, whisking to combine.
-
2.
Beat the egg whites stiffly and fold them into the carrot-hazelnut batter. Grease a pan and line it with breadcrumbs. Pour the batter into the pan and smooth the surface. Bake in a preheated oven at 200°C on the lowest rack for about 55 minutes. Let the cake cool, then dust with powdered sugar and sprinkle pistachios before serving.
