Carrot Cake with Almonds

4 servings

80 minutes

This cheerful carrot-almond cake is good in absolutely every way: it is very easy to make, it has little flour, it is not too sweet and has a surprisingly airy texture. There is only one problem with it: it is eaten too quickly and to the last crumb. Therefore, for a large company, say, one of these will not be enough - it is better to bake two at once.

Energy value per serving

• Calories: 781
• Proteins: 24.5g
• Fats: 44.2g
• Carbohydrates: 69.8g

Ingredients

• Carrot: 2 pc
• Almond: 300 g
• Sugar: 200 g
• Chicken egg: 4 pc
• Wheat flour: 50 g
• Lemon zest: 3 tbsp
• Cinnamon: pinch
• Cointreau: 1 tbsp
• Baking powder: 1 tsp

Cooking steps

1. Peel two large carrots and grate them on a coarse grater. Grind the almonds into crumbs in a food processor. Mix the carrots and almonds in a large deep bowl.

   Required ingredients:

   • Carrot: 2 pieces
   • Almond: 300 g

2. Separate the eggs into yolks and whites. Whisk the yolks with half of the sugar (100 g), add flour, baking powder, a pinch of cinnamon, and zest. Finally, pour in the liqueur and mix. Combine the resulting mixture with the carrots and almonds.

   Required ingredients:

   • Chicken egg: 4 pieces
   • Sugar: 200 g
   • Wheat flour: 50 g
   • Baking powder: 1 teaspoon
   • Cinnamon:  pinch
   • Lemon zest: 3 tablespoons
   • Cointreau: 1 tablespoon

3. In a separate clean and dry bowl, whisk the egg whites with the remaining sugar until stiff peaks form, then gently fold it into the carrot-nut batter.

   Required ingredients:

   • Chicken egg: 4 pieces
   • Sugar: 200 g

4. Pour the dough into a deep form pre-greased with a little vegetable oil. Bake for just under an hour at 180 degrees.

5. Remove the finished pie from the oven, cool for twenty to twenty-five minutes, and take it out of the mold. Cut into portions and serve immediately.