It is perfect for dinner: easy to make, versatile and utterly delicious..
Carrot cake
- Preparation time: 100 minutes
- Ingredients for a 9 29⁄64 inch baking tin
- Difficulty: Average difficulty recipe
- Ingredients
- 500 gr or 1 lb 2 oz of carrots
- 300 gr or 10 oz of hazelnut flour
- 4 eggs
- 200 gr or 7 oz of sugar
- 60 gr or 2 1/2 oz of cake flour
- 75 gr or 3 oz of butter
- ½ lemon
- ½ tablespoon of baking powder
- Apricot jam
- For the frosting
- 150 gr or 5.3 oz of icing sugar
- 4-5 tablespoons of water
- Instructions
- In a food processor, chop the carrots. Put them on a baking sheet covered with aluminum foil and place them in a preheated oven at 250°F for forty minutes, the last ten minutes with the valve open or the oven slightly ajar. Allow to cool.
- In a bowl, whisk the egg whites until stiff.
- In another bowl, whisk the egg yolks with the sugar until they become white and frothy. Then add the lemon juice, melted butter, sifted flour and baking powder, carrots, and hazelnuts.
- Finally, add the egg whites by inserting them with a spatula gently with a movement from the bottom up.
- Bake at 350°F for around 45 minutes.
- Meanwhile, prepare the frosting. Heat a glass of water until it reaches a boil. In another large cup combine the icing sugar and the 4-5 tablespoons of boiling water. Mix everything well. Add more tablespoons of water if necessary. The mixture must be fluid but not completely liquid.
- When the cake is cold, cut it in half and spread apricot jam over it. Coat it with frosting.
Tips to ensure the success of the dish:
- Carrots must be finely chopped and it is mandatory to dry them in the oven because this allow to remove part of the vegetable vegetation water.
- It is better to insert the egg whites one at a time. With the first one can also mix with a whisk. With the second and third insertions, the mixture should be mixed more and more gently.
- The timing of baking may vary because each oven cooks differently.
