Carrot Walnut Cake
A fresh carrot walnut cake recipe from the root vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g carrots
- 5 eggs
- 150 g sugar
- 1 tsp salt
- 1 untreated lemon (zest and juice)
- 150 g ground hazelnuts
- 150 g flour
- 40 g cocoa powder
- 100 g melted butter
- 300 g powdered sugar
- 150 g cream cheese
- 1 vanilla bean (pulp)
- 50 g softened butter
- 50 g chopped hazelnuts
Instructions
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1.
Preheat the oven to 180°C fan. Line a springform pan with parchment paper.
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2.
Peel, clean and grate the carrots finely. Separate the eggs. In a bowl whisk the yolks with 1/3 of the sugar, salt, lemon zest and juice until frothy. Beat the whites stiff, gradually adding the remaining sugar, until firm peaks form. Combine the hazelnuts with flour, cocoa and grated carrots. Fold in 1/3 of the meringue and melted butter into the yolk mixture and mix well. Gently fold in the rest of the meringue. Pour the batter into the pan, smooth the top and bake for about 50 minutes (test with a skewer). Remove from oven, let cool briefly, carefully lift out of the pan and allow to cool completely.
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3.
For the cream whisk powdered sugar, cream cheese, vanilla bean pulp and softened butter until creamy. Spread over the cake, sprinkle chopped hazelnuts on top and serve in slices.
