🍰 Carrot Orange Cake with Cream Filling

Name: Carrot Orange Cake with Cream Filling
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g Carrots; 6 Eggs; 200 g Sugar; 1 Pin Salt; 1 Organic Orange; 0.5 tsp Ginger powder; 150 g Ground walnuts; 100 g Ground macadamia nuts; 125 g Flour; 100 g Soft butter; 4 tbsp Vanilla sugar; 200 g Powdered sugar; 225 g Cream cheese; 70 g Candied ginger sticks; 10 Macadamia nuts

685 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

300 g Carrots
6 Eggs
200 g Sugar
1 Pin Salt
1 Organic Orange
0.5 tsp Ginger powder
150 g Ground walnuts
100 g Ground macadamia nuts
125 g Flour
100 g Soft butter
4 tbsp Vanilla sugar
200 g Powdered sugar
225 g Cream cheese
70 g Candied ginger sticks
10 Macadamia nuts

Instructions

1. Preheat the oven to 180 degrees Celsius fan-forced.
2. Line the bottom of the springform pan with baking paper.
3. Peel the carrots and clean them.
4. Grate the carrots finely.
5. Separate the eggs into yolks and whites.
6. Place the egg yolks in a bowl.
7. Add one third of the sugar to the egg yolks.
8. Add a pinch of salt.
9. Add the orange zest.
10. Add the orange juice.
11. Add the ginger powder.
12. Whisk the mixture until frothy.
13. Whip the egg whites until stiff.
14. Add the remaining sugar slowly while continuing to whip.
15. Continue whipping until a firm meringue forms.
16. Mix the nuts with the flour.
17. Mix the nut-flour mixture with the grated carrots.
18. Take one third of the egg white foam.
19. Mix this part of the egg white foam thoroughly with the yolk mixture.
20. Add the remaining egg white foam on top.
21. Gently fold in the remaining egg white foam.
22. Pour the batter into the springform pan.
23. Smooth the batter.
24. Bake the cake in the preheated oven.
25. Whip the butter until creamy.
26. Add the vanilla sugar to the butter.
27. Add the powdered sugar to the butter.
28. Whip the butter-sugar mixture until creamy.
29. Stir in the cream cheese gradually.
30. Cut the cake horizontally into two halves.
31. Cut the halves horizontally again.
32. Spread some cream on the cake layers.
33. Place the layers back on top of each other.
34. Cover the cake with the remaining cream.
35. Cut the ginger into strips.
36. Garnish the cake with the ginger strips.
37. Garnish the cake with the nuts.

Nutrition per serving

kcal: 685
Protein: 12 g · Fett/Fat: 42 g · Carbs: 62 g