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🍰 Crunchy Carrot Cake

436 kcal · 30 min · 4 servings

Ingredients

• 150 g flour
• 1 pinch salt
• 75 g butter
• 1 egg
• vegetable oil (for the quiche)
• flour (for working)
• 400 g baby carrots
• 200 ml whipping cream
• 200 g crème fraîche
• 100 g grated cheese (e.g. Gouda)
• 4 eggs
• salt
• pepper
• nutmeg

Instructions

1. 1. Pour the flour onto a clean work surface.
2. 2. Mix the flour with the salt.
3. 3. Press a small indentation into the center of the flour mixture.
4. 4. Cut the cold butter into small cubes.
5. 5. Place the butter cubes around the indentation.
6. 6. Place the egg in the center of the indentation.
7. 7. Add 2 to 3 tablespoons of lukewarm water.
8. 8. Chop everything with a knife until small crumbs form.
9. 9. Quickly knead the crumbs into a smooth dough with your hands.
10. 10. Shape the dough into a ball.
11. 11. Wrap the dough ball in plastic wrap.
12. 12. Let the dough rest in the refrigerator for about 30 minutes.
13. 13. Preheat the oven to 180 degrees Celsius with fan setting.
14. 14. Lightly brush the quiche dish with oil.
15. 15. Clean the carrots.
16. 16. Cut the carrots in half lengthwise.
17. 17. Whip the cream in a bowl.
18. 18. Mix the cream with the crème fraîche.
19. 19. Add the cheese to the cream mixture.
20. 20. Add the eggs to the cream mixture.
21. 21. Season the mixture generously with salt.
22. 22. Season the mixture with pepper.
23. 23. Season the mixture with ground nutmeg.
24. 24. Roll out the dough on a lightly floured work surface.
25. 25. Place the dough in the dish.
26. 26. Form a crust edge from the dough.
27. 27. Arrange the carrots evenly on the dough.
28. 28. Pour the liquid mixture over the carrots.
29. 29. Bake the cake in the oven for about 45 minutes.
30. 30. Take the cake out of the oven when it is golden brown.
31. 31. Cut the cake into pieces.
32. 32. Serve the cake warm or cooled down.

Nutrition per serving

• kcal: 436
• Protein: 11 g · Fett/Fat: 35 g · Carbs: 27 g