Ingredients
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500 g grated carrots
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1 organic orange
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200 g ground almonds
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200 g ground hazelnut
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5 egg
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225 g sugar
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a pinch of salt
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1 tsp ground cinnamon
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225 all purpose flour
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175 g melted butter
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sugar glaze
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200 g powdered sugar
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6 Tbsp lukewarm milk
Directions
Carrot Cake
is a dessert most people tend to make around Easter. So, here I am sharing with you an easy carrot cake recipe with combination of ground hazelnut and ground almond. It makes this cake full of nutty flavor with a hint of tangy from an orange, that it’s almost impossible to stop at one piece. It has a perfectly moist texture and topped with basic sugar glaze.
Steps
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1
Done
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Preheat oven to 175˚C. Line the bottoms of the baking sheet with parchment paper. In a large bowls, separate the egg yolk from the egg white. |
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2
Done
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Beat the egg yolks together with sugar and salt until creamy. |
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3
Done
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Sift the flour and ground cinnamon into the carrots mixture. Stir gently until the batter is smooth. |
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4
Done
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Add the egg white, using a spatula to fold in, just until evenly combined. Bake in the preheated oven 175°C for 45-50 minutes. |
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5
Done
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sugar glazePlace the powdered sugar in a medium bowl and slowly stir in the lukewarm milk a little at a time, to make a smooth, pourable glaze. Pour the sugar glaze onto the cooled cake. |
