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🍰 Moist Carrot Cake

668 kcal · 30 min · 4 servings

Ingredients

• 250 g carrots
• 5 eggs
• 300 g sugar
• 1 pinch grated lemon zest
• 1 tbsp lemon juice
• 220 g flour
• 1 tsp baking powder
• 175 g hazelnuts
• 1 tsp butter
• 1 tbsp breadcrumbs
• powdered sugar (for dusting)
• 50 g chopped pistachios (for sprinkling)

Instructions

1. 1. Wash the carrots thoroughly.
2. 2. Cut off the hard ends at the tips.
3. 3. Grate the vegetables very finely.
4. 4. Separate the eggs so that the whites and yolks are separate.
5. 5. Beat the egg yolks together with the sugar until creamy.
6. 6. Add the grated lemon zest.
7. 7. Add the lemon juice.
8. 8. Mix the flour with the baking powder.
9. 9. Stir the flour mixture into the egg yolk-sugar batter.
10. 10. Fold the grated carrots into the batter.
11. 11. Fold the nuts into the batter.
12. 12. Beat the egg whites until stiff.
13. 13. Gently fold the egg whites into the carrot-nut mixture.
14. 14. Grease the bottom of the baking pan.
15. 15. Dust the pan with breadcrumbs.
16. 16. Pour the batter into the pan.
17. 17. Smooth the top surface.
18. 18. Preheat the oven to 200 degrees.
19. 19. Place the pan on the lowest rack.
20. 20. Bake the cake for about 55 minutes.
21. 21. Remove the cake from the pan.
22. 22. Let the cake cool completely.
23. 23. Dust the cake with powdered sugar before serving.
24. 24. Dust the cake with pistachios before serving.

Nutrition per serving

• kcal: 668
• Protein: 16 g · Fett/Fat: 27 g · Carbs: 93 g