Here you go, a great juicy carrot cake recipe completely without flour. And this is how it works:
Ingredients
For the dough
400 grams of carrots
1 teaspoon grated orange peel
200 grams of ground almonds
250 grams of ground hazelnuts
6 eggs
1 pinch of salt
220 grams brown sugar
2 tablespoons lemon juice
50 milliliters of oil
1 teaspoon baking powder
Topping:
2 packets cream cheese
50 grams cottage cheese
25 grams powdered sugar
Preparation:
Preheat oven to 175 degrees
Peel and finely grate the washed carrots.
Mix the grated carrots, grated orange peel, almonds, hazelnuts and baking powder.
Separate the eggs.
Beat the egg whites with a pinch of salt until stiff.
Beat the egg yolks with sugar until foamy. Add the oil and lemon juice. Then stir in the carrot mixture.
At the very end, fold the beaten egg whites into the mixture.
Pour the batter into a springform pan and bake in a preheated oven for about 50 minutes.
Topping:
Mix curd, cream cheese and powdered sugar and then spread on the cooled (Important! Otherwise it will melt away from you) cake.
Decorate as needed. Either with ready-made marzipan Rübli or (so I did it) with colored pencils for food small carrots paint on.
