Hearty Carrot Cake

Name: Hearty Carrot Cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 7-10 Tbsp Fat and flour; 600 g Carrots; 150 g Gruyère cheese; 4 Eggs (Gr. M); 150 g Fresh cream; 100 ml Olive oil; 150 g Flour; 50 g Cornstarch; 1 package Baking Powder; 7-10 Tbsp salt, pepper; 1 TEASPOON Sweet peppers; 1⁄2 Federation Chives; 300 g sour cream

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

7-10 Tbsp Fat and flour
600 g Carrots
150 g Gruyère cheese
4 Eggs (Gr. M)
150 g Fresh cream
100 ml Olive oil
150 g Flour
50 g Cornstarch
1 package Baking Powder
7-10 Tbsp salt, pepper
1 TEASPOON Sweet peppers
1⁄2 Federation Chives
300 g sour cream

Directions

1
Grease a springform pan (26 cm Ø) and dust with flour. Peel, wash and finely grate the carrots. Grate cheese finely. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).
2
Mix the eggs, crème fraîche and olive oil with the whisk of the mixer. Mix flour, starch and baking powder. Sieve onto the egg mixture. Season with approx. 1 1⁄2 tsp salt, approx. 1 tsp pepper and approx. 1 tsp paprika and stir everything in briefly.
3
Fold in carrots and cheese. Smooth the dough in the form. Bake in the oven for 50-60 minutes.
4
Remove Carrot Cake from the oven and let it cool down a little. In the meantime, wash the chives, shake them dry and cut them into small rolls. Remove Carrot Cake from the tin and cut into pieces. Serve with sour cream and chives.
5
Merguez sausages (spicy lamb bratwurst sausages), for example, taste good with it.