Carrot Cake

Carrot is so healthy, and it needs no introduction, but adding it to a cake is an excellent idea. Its mildly sweet taste lends itself very well to the idea of cake. Add it to the cinnamon and nutmeg-flavored cake base and also to the whipped cream topping.
Carrot is so healthy, and it needs no introduction, but adding it to a cake is an excellent idea. Its mildly sweet taste lends itself very well to the idea of cake. Add it to the cinnamon and nutmeg-flavored cake base and also to the whipped cream topping.

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Ingredients

4 egg yolks
1 ½ cups of sugar
1 cup brown sugar
½ teaspoon cinnamon
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon nutmeg
1 ½ cups of vegetable oil
3 carrots, shredded
1 ½ cups of flour
4 egg whites, whipped
7 ounces of whipped cream
4 tablespoons of carrot puree

Ingredients

Steps

1
Done

Add the yolks, sugar, and brown sugar to the dough mixer bowl. Mix until even.

2
Done

Add the cinnamon, baking soda and baking powder, the nutmeg and vegetable oil. Mix more. Add the carrots and flour. Mix them in. Add the whipped egg whites and mix them in, too.

3
Done

Line an 8-inch diameter Springform pan with parchment paper. Transfer the batter to it, then bake for 45 minutes at 360⁰F/180⁰C.

4
Done

Add the whipped cream and carrot puree to a bowl and mix them together until even.

5
Done

Transfer the whipped cream mixture to a piping bag and decorate the cake with meringue-like cream lumps.

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Nutritional Chart

800 kcal
Calories
7 g
Protein
49 g
Fat
89 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

4 Comments Hide Comments

Looks delicious and I am going to make this weekend. I love 💕 to bake and my husband loves to eat.
Thank you for sharing..

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