Carrot cake with frosting
Carrot cake with frosting is a recipe featuring fresh ingredients from the sheet cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g carrots
- 5 eggs
- 150 g coconut palm sugar (or raw cane sugar)
- 1 tsp salt
- 100 g melted butter
- 1 organic lemon (zest and juice)
- 200 g ground hazelnut kernels
- 150 g whole wheat flour (or spelt whole wheat flour)
- 100 g powdered sugar
- 150 g cream cheese preparation (0.2% fat)
- 50 g Low-Fat Quark
- 50 g chopped hazelnuts
Instructions
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1.
Line a baking pan with parchment paper.
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2.
Peel, clean and grate the carrots. Separate the eggs. In a bowl whisk the yolks with 1/3 of the sugar, salt, lemon zest and juice, and butter until frothy. Beat the egg whites stiff, letting in the remaining sugar as you go, until firm peaks form. Mix the nuts with flour and carrot shreds. Add the nut mixture and meringue to the yolk batter and fold gently. Pour the dough into the pan, smooth the top, and bake in a preheated oven at 180 °C (fan) for about 40 minutes until golden brown (test with a skewer). Remove from the oven, let cool briefly, carefully lift out of the pan and allow to cool completely.
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3.
For the frosting whisk powdered sugar, cream cheese, and quark together until creamy. Spread over the cake and swirl as desired. Sprinkle with chopped hazelnuts and cut into pieces for serving.
