Carrot Cake




Rating: 3.81 / 5.00 (36 Votes)


Total time: 45 min

Ingredients:









Instructions:

For the carrot cake, first separate eggs, beat egg yolks and sugar & diabetic sweetener until foamy. Finely grate nuts or almond kernels.

Grate (finely slice) carrots. Add nuts or almond kernels, carrots and flour to the egg mixture, but do not mix. Whip the egg whites until stiff, add to the mixture form and briefly mix all ingredients together (stir gently). Fill into a loaf pan lined with parchment paper.

Bake at 180 °C for about 40-60 minutes.

When the carrot cake is ready, the chopstick test determines. Prick the cake with wooden sticks or a shish kebab skewer. When wood can be pulled out without dough sticking, the cake is ready.

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