baked goods

Carrot cake

Name: Carrot cake
Total time: 1 h 30 min
Yield: 1 cake (Ø 26cm)
Ingredients: 7 free-range eggs; 200 g sugar; 300 g grated carrot; 250 g ground hazelnuts; 220 g flour; 20 g honey; 5 g baking powder; vanilla sugar; lemon zest; 1 Pinch salt

Finely grated carrot gives the cake moisture and intense flavour.

Gabi Pichler

Farmer from farm Wernerhof

Wernerhof, Jenesien ©

Ingredients

1 cake (Ø 26cm)

90 MIN.

7

free-range eggs
200 g

sugar
300 g

grated carrot
250 g

ground hazelnuts
220 g

flour
20 g

honey
5 g

baking powder
vanilla sugar
lemon zest
1 Pinch

salt

Print recipe

www.roterhahn.it

Instructions - Carrot cake

1.

Step

Separate the eggs and then cream with 120 g sugar and the honey until fluffy.
2.

Step

Add vanilla sugar, some grated lemon rind and grated carrot.
3.

Step

Beat the egg white together with the remaining sugar and a pinch of salt to form peaks and fold into mixture.
4.

Step

Then add the ground hazelnuts, flour and baking powder.
5.

Step

Bake for around 50 minutes at 180 °C
Happy cooking