🍰 Moist Carrot Cake with Nuts

Name: Moist Carrot Cake with Nuts
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g carrots; 40 g sultanas; 200 g sugar; 5 eggs; 100 g ground hazelnuts; 50 g soft butter; 100 g flour; 50 g cornstarch; 1 tsp baking powder; 2 tbsp lemon juice; butter (for the pan); breadcrumbs (for the pan); powdered sugar (for dusting)

485 kcal · 30 min · 4 servings

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Ingredients

300 g carrots
40 g sultanas
200 g sugar
5 eggs
100 g ground hazelnuts
50 g soft butter
100 g flour
50 g cornstarch
1 tsp baking powder
2 tbsp lemon juice
butter (for the pan)
breadcrumbs (for the pan)
powdered sugar (for dusting)

Instructions

1. Pour lukewarm water over the sultanas.
2. Let the sultanas soak in the water for a few minutes.
3. Peel the carrots thoroughly.
4. Grate the peeled carrots finely.
5. Drizzle the grated carrots with lemon juice.
6. Whisk the eggs together with the sugar in a bowl until frothy.
7. Drain the soaking water from the sultanas.
8. Mix the grated carrots with soft butter.
9. Stir the ground hazelnuts into the carrot mixture.
10. Fold the drained sultanas into the carrot mixture.
11. Mix the flour with the cornstarch and baking powder in a separate bowl.
12. Gently fold the flour mixture into the egg foam.
13. Now mix the egg mixture with the carrot mixture.
14. Immediately fill the batter into a buttered and breadcrumb-coated mold.
15. Preheat the oven to 180 degrees.
16. Bake the cake in the preheated oven for about 45 minutes.
17. Take the cake out of the oven.
18. Let the cake cool down in the mold for a short time.
19. Turn the cake out of the mold.
20. Let the cake cool completely on a cake rack.
21. Dust the cooled cake with powdered sugar before serving.

Nutrition per serving

kcal: 485
Protein: 7 g · Fett/Fat: 23 g · Carbs: 62 g