Carrot Cake without Flour
Easter is just around the corner! And what can't be missing at Easter? Of course, a moist carrot cake. This cake even works completely without flour. And here's how it goes:
Ingredients
For the dough
- 400 grams carrots
- 1 teaspoon grated orange zest
- 200 grams almonds ground;
- 250 grams hazelnuts ground
- 6 eggs
- 1 pinch salt
- 220 grams brown sugar
- 2 tablespoons lemon juice
- 50 milliliters oil
- 1 teaspoon baking powder
Topping:
- 2 packages cream cheese
- 50 grams quark
- 25 grams powdered sugar
Preparation:
- Preheat oven to 175 degrees.
- Peel the washed carrots and grate finely.
- Mix grated carrots, grated orange peel, almonds, hazelnuts, and baking powder together.
- Separate the eggs.
- Beat the egg whites stiff with a pinch of salt.
- Beat the egg yolks with sugar until frothy. Add oil and lemon juice. Then stir in the carrot mixture.
- Finally, fold the beaten egg whites into the mixture.
- Put the dough into a springform pan and bake in the preheated oven for about 50 minutes.
Topping:
- Mix quark, cream cheese, and powdered sugar, then spread on the cooled (Important! Otherwise it will melt away) cake.
- Decorate as desired. Either with ready-made marzipan carrots or (as I did) draw small carrots with food coloring pencils.
Have fun baking!
