Juicy Carrot Cake with Apples

A great cake recipe for any occasion:

Grate carrots very finely with shredding tool. Chop 40 g pumpkin seeds. Separate eggs. Beat salt, honey, egg yolks and cinnamon with a mixer until well creamy. Stir nuts, baking powder, flour and chopped pumpkin seeds into the egg yolk mixture. Whip the egg whites until stiff. First carrot grate then snow carefully fold into the dough.

Line a cake springform pan (O 26 cm) with baking paper or parchment paper, fill in the dough and smooth it down.

Peel the apples, cut them in half and remove the core. Score the apples a few times like a fan. Drizzle with juice of one lemon and press into the dough, bake.

Circuit:

170 -190 °C , 1st sliding rack v. U.

160 -180 degrees , convection oven

approx. 60 min.

Spread the hot cake with apple syrup and sprinkle with the remaining pumpkin seeds.

From Antje Klein, Hamburg

of Hamburgische Electricitätswerke Ag

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