Carrot Cake – Karottenkuchen
At a Glance
- Prep
- 15 minutes
- Cook
- 45 minutes
- Total
- 1 hour
- Servings
- 16 slices
Categories
- Breads
- Cake
- Dessert
- Austrian
- European
- Baking
- Easy
Allergens
- Eggs
- Milk
- Tree nuts
- Wheat
Servings & Nutrition
Original recipe serves 16. Current scale: 1x.
One of my favourites when I was a kid. I tweaked my mum's recipe a bit to suit my taste. Makes a very nice and moist coffee cake. Very well liked by guests and co-workers. Makes a lot.
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Equipment
Mixing bowls, electric mixer, cake pan, oven
Ingredients
- 250 g carrots, shredded
- 200 g brown sugar
- 1 vanilla bean (scrapings)
- 200 g melted butter
- 250 g roasted hazelnuts (ground)
- 50 g flour
- 4 -5 eggs (separated)
- 1 pinch salt
- 1 tablespoon baking powder
- 1 pinch cinnamon
- 1 teaspoon lemon zest (i prefer orange) or 1 teaspoon orange zest (i prefer orange)
Instructions
beat butter and sugar in a bowl until fluffly.
add egg yolks, orange or lemon cest, dash of cinnamon, vanilla bean scrapings and keep on mixing.
mix flour, hazelnuts and baking powder evenly.
beat eggwhites with pinch of salt until fluffy.
add shredded carrots to egg, sugar and egg yolk mixture.
add hazelnuts and flour/baking powder mixture.
work egg whites into dough carefully, this will make it fluffly.
bake at 180°C for about 45 to 60 minutes.
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