Carrot Cake

Preparation time 10 minutes
Cooking time 75 minutes

carrot cake

  • 4 Large Eggs – separated
  • 200g Cleaned & Grated Carrots
  • 200g Sugar
  • a pinch of Salt
  • 200g Peeled and grated Almonds
  • (or use 100g chopped nut mix +100g grated almonds)
  • Butter to grease the form
  • * 40g Flour (or use 1 tsp potato flour)
  • * Clove powder (grind 1 clove, use ½)
  • * Nutmeg
  • * 1 small glass of Kirsch
  • * optional – to taste
  • Whip the egg-whites until stiff.
  • Whip sugar, yolks and kirsh until smooth (sugar nearly dissolved), then add the remaining ingredients.
  • Gently fold in the egg-whites and place the mixture in a greased (or lined) tray.
  • Bake for 1¼ hours at 210 degree; cover the cake for the 1st hour to prevent the top from burning.
  • When cool sprinkle with icing sugar; NO glazing or extra decoration needed. Max. a marzipan carrot
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One thought on “Carrot Cake

  1. Had the good fortune to try some of the Carrot Cake this morning, still warm from the oven and baked by Marlis, how wonderful was that. Will now be trying the recipe out at home, as well as others! Thanks for the opportunity and the love that went into my slice of cake!

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