Carrot and nut cake

Name: Carrot and nut cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 250 g Carrots; 5 Eggs (size M); 250 g Sugar; 1/2 TEASPOON ground cinnamon; 7-10 Tbsp grated rind of 1 untreated lemon; 4 TABLESPOONS Lemon juice; 200 g ground hazelnuts; 100 g Whole-wheat flour; 1 package Baking Powder; 50 g Chocolate flakes; 1 pinch Salt; 7-10 Tbsp Fat and breadcrumbs; 30 g sliced hazelnuts; 200 g Icing sugar; 1 Protein; 2 drops of baking aroma "rum"; 2 TABLESPOONS Chocolate flakes

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

250 g Carrots
5 Eggs (size M)
250 g Sugar
1/2 TEASPOON ground cinnamon
7-10 Tbsp grated rind of 1 untreated lemon
4 TABLESPOONS Lemon juice
200 g ground hazelnuts
100 g Whole-wheat flour
1 package Baking Powder
50 g Chocolate flakes
1 pinch Salt
7-10 Tbsp Fat and breadcrumbs
30 g sliced hazelnuts
200 g Icing sugar
1 Protein
2 drops of baking aroma "rum"
2 TABLESPOONS Chocolate flakes

Directions

1
Peel and finely grate the carrots. Separate eggs. Mix egg yolk and sugar until creamy. Stir in cinnamon, lemon peel and juice. Mix nuts, flour and baking powder and add to the egg mixture with the grated carrots and chocolate flakes.
2
Beat egg whites and salt until very stiff and fold into the dough. Fill the dough into a greased springform pan with breadcrumbs and a tube bottom insert (26 cm Ø) and smooth it down. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 50 minutes.
3
Remove from the mould and let it cool down on a cake rack. Lightly roast hazelnut slices in a pan without fat. For the icing, stir icing sugar, egg white and baking flavouring until smooth. Cover the cake with it.
4
Sprinkle with hazelnut slices and chocolate flakes. Let the icing dry. Makes about 16 pieces.