Carrot cake with walnuts
8 servings
60 minutes
Carrot pie with walnuts is a true culinary masterpiece that combines tenderness and crunch. Its history traces back to European baking traditions where carrots were used to add natural sweetness to the dough. Nuts give the pie a rich, deep nutty flavor and make it incredibly aromatic. The addition of lemon zest and cinnamon adds a special spiciness to this dessert, creating a perfect balance between sweetness and freshness. The fluffy texture of the dough is achieved through whipped egg whites, while prolonged baking gives the pie softness and a rich taste. Carrot pie pairs perfectly with a cup of fragrant tea or coffee, and its healthy ingredients make it an excellent choice for those who appreciate flavor and naturalness in one dessert.
1
Grate the carrot on a coarse grater.
- Carrot: 250 g
2
Chop the nuts in a food processor or grind them with a mortar. Mix the chopped nuts with grated carrots.
- Walnuts: 150 g
3
Separate the egg whites from the yolks. Beat the yolks with 60 g of sugar. Add flour, baking powder, lemon zest, cinnamon and mix. Combine with carrots and nuts.
- Chicken egg: 2 pieces
- Wheat flour: 1 tablespoon
- Baking powder: 5 g
- Lemon zest: 1 tablespoon
- Cinnamon: 2 g
- Sugar: 125 g
4
Whip the egg whites separately with the remaining sugar and fold into the batter.
- Sugar: 125 g
5
Bake for 50-60 minutes in the oven at 180 degrees.