Carrot Cake

Carrot Cake

Another version of a classic (here's the one from last year). Using honey instead of sugar adds a subtle flavour, which plays with the cinnamon.

Carrot Cake

Source: Ich helf dir kochen by Hedwig Maria Stuber


4 egg yolks
3 Tbsp warm water
100 g confectioner's sugar
1 Tbsp Kirsch
1 tsp cinnamon
3 Tbsp bread crumbs
250 g carrots, finely grated
4 egg whites
75 g sugar *
250 g hazelnuts, ground
1 sachet baking powder, sieved

* Used about 1 1/2 Tbsp honey, for a half-batch.


Prehat the oven to 180°C. Line a 26 cm spring form with parchment paper.

Whisk the egg yolks with the water and confectioner's sugar until foamy. Mix in Kirsch, cinnamon, bread crumbs and carrots. Beat the egg whites until stiff, add the sugar one spoonful at a time, beat further until very stiff. Pour the egg whites onto the yolk mixture, sprinkle hazelnuts and baking powder on top and fold in. Transfer to the spring form and bake for about an hour. Transfer to a wire rack to cool.


Jeanne said...

Carrot cake is one of my favorites! I bet it tastes wonderful with honey in it. We have the most delicious carrots at the farmers market, and now I'm inspired to make carrot cake!

mimicooks said...

They just keep getting better. I thought last year's cake looked good, but this one looks even better.

Debinhawaii said...

I love carrot cake--this one looks simple and delicious. Love the honey in it. ;-)

Joanne said...

I like this. The ground hazelnuts are a nice touch and the honey makes it more complex than a normal carrot cake. Sounds delicious.

Mary said...

I do love this cake, but I love your sense of humor even more :-). Carrot cake is a personal favorite of mine and I'm always on the look-out for a new one to try. You made my day.

Elle said...

Such a simple but delicious looking cake. Never tried the final step of stiff egg whites with ground nuts over AND the leavening, all folded into the batter together. So clever.