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🍰 Carrot Nut Cake

685 kcal · 30 min · 4 servings

Ingredients

• 300 g Carrots
• 5 Eggs
• 150 g Sugar
• 1 Pinch 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 Pod (Seeds)
• 50 g Soft Butter
• 50 g Chopped Hazelnuts

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Line a springform pan with baking paper.
3. 3. Peel the carrots and grate them finely.
4. 4. Separate the eggs into yolks and whites.
5. 5. In a bowl, whisk the egg yolks with one-third of the sugar, a pinch of salt, the lemon zest, and the lemon juice until the mixture is frothy.
6. 6. Whip the egg whites until stiff.
7. 7. Gradually add the remaining sugar and continue whipping until a firm meringue forms.
8. 8. In a separate bowl, mix the almonds, flour, cocoa, and grated carrots.
9. 9. Take one-third of the egg white foam and stir it into the egg yolk mixture along with the butter.
10. 10. Thoroughly mix the dry mixture (almonds, flour, cocoa, carrots) with the egg yolk and butter mixture.
11. 11. Gently fold the remaining egg white foam into the batter.
12. 12. Pour the batter into the prepared pan and smooth the surface.
13. 13. Bake the cake in the preheated oven until fully cooked.
14. 14. For the cream, whisk the powdered sugar, cream cheese, vanilla, and soft butter in a bowl until the mixture is creamy.
15. 15. Spread the cream over the cooled cake.
16. 16. Sprinkle the chopped hazelnuts over the cake.
17. 17. Cut the cake into pieces and serve.

Nutrition per serving

• kcal: 685
• Protein: 11 g · Fett/Fat: 38 g · Carbs: 72 g