Carrot Cake

Here’s another delicious cake for you. It’s easy and quick to prepare…let’s get started!

My advice is to use all the ingredients at room temperature. After several attempts, I found that it yields better results!

Ingredients:

7 eggs
250g sugar
300g grated carrots
300g unpeeled almonds
zest of 1 untreated lemon
1-2 teaspoons of cinnamon
3 teaspoons of rum

Method:

Beat the egg yolks with 200 grams of sugar until you obtain a light and frothy mixture.
Add the grated carrots, which I prefer to grate coarsely to enhance their flavor, and the ground almonds.
Beat the egg whites until stiff peaks form, gradually adding the remaining 50 grams of sugar.
Gently fold the beaten egg whites into the mixture until well combined (the batter should be quite liquid at this stage).
Bake at 180°C (350°F) for about an hour.

The cake is delicious when eaten on the same day, but it will taste even better after 2 or 3 days of baking! I usually serve it with a dollop of whipped cream, but feel free to decorate it according to your taste!

Share in the comments how you decorated your cake and what you think of the result!
Enjoy your meal!

Carrot Cake

Method:

Leave a comment Cancel reply