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  • Carrot cake

    1 vote
    Carrot cake
    Prep: 30 min Cook: 60 min Servings: 8
    by Lemon Squeezy
    61 recipes
    >
    Deliciously moist and crumbly

    Ingredients

    • 300g carrots
    • 300g ground almonds
    • 5 large eggs
    • 1 unwaxed lemon
    • A little butter for greasing
    • 4 tablespooons cornflour
    • 300g demerara sugar
    • ½ teaspoon ground cinnamon

    Directions

    1. PRE-HEAT THE OVEN TO 180˚C/160˚C FAN/GAS 4
    2. PREP - Separate the eggs. Peel and grate the carrots. Wash and grate the lemon for the zest.
    3. MIX - In one bowl, mix the egg yolks, sugar, lemon zest, grated carrots, ground almonds, cornflour and cinnamon to a coarse paste. An electric mixer or food processor is best for this job.
    4. WHISK - In another bowl, whisk the egg whites until soft peaks form.
    5. FOLD - Fold the whisked egg whites into the carrot mixture with a large metal spoon.
    6. BAKE - Butter a 23cm loose-bottomed round cake tin and line the bottom with baking parchment. Pour in the cake mixture. Bake in the oven for 1 hour.
    7. COOL - Take the cake out of the oven. Leave it to cool in the tin for 5 minutes then turn out, peel the parchment off and finish cooling ideally on a wire rack or large dish.

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