Carrot cake
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8 rates
Preparation : 15 min
Cooking : 50 min
Total time : 1 h 5 Rest : 0 min
Equipment
Juice filter or 4mm grating disc
6 people
350 g carrots
160 g of ground almonds
4 eggs
50 g of pecan nuts
30 g of dried cranberries
80 g of flour
175 g of brown sugar
1 sachet of baking powder
1 lemon
2 tsp of ground cinnamon
1 tsp of ground ginger
1 tsp of ground nutmeg
Associated products
RECIPE STEPS
1
Collect the pulp of your carrot juice or grate the carrots using the 4mm grating disc.
Mix the egg yolks with the brown sugar until the mixture turns white.
- 350 g carrots
- 4 eggs
- 175 g of brown sugar
2
Add the rest of the ingredients, including the carrots.
Preheat your oven to 180°C (gas mark 4).
- 350 g carrots
- 160 g of ground almonds
- 50 g of pecan nuts
- 30 g of dried cranberries
- 80 g of flour
- 175 g of brown sugar
- 1 sachet of baking powder
- 2 tsp of ground cinnamon
- 1 tsp of ground ginger
- 1 tsp of ground nutmeg
- 1 lemon
3
Whip the egg whites and add them to the mixture.
- 4 eggs
4
Lightly grease a cake tin and add the mixture.
5
Bake in the oven for 50 minutes to 1 hour.
Check if the cake is done by inserting a knife or skewer.
The cake is done if the blade comes out dry. Leave the cake to cool and then enjoy!
* Allergy warning: this recipe contains eggs, gluten and nuts.
