Name: Carrot Cake
Total time: 1 h
Cuisine: Fusion
Ingredients: 4 egg yolks; 1½ cups of sugar; 1 cup brown sugar; ½ teaspoon cinnamon; ½ teaspoon baking soda; 1 teaspoon baking powder; ½ teaspoon nutmeg; 1½ cups of vegetable oil; 3 carrots, shredded; 1½ cups of flour; 4 egg whites, whipped; 7 ounces of whipped cream; 4 tablespoons of carrot puree

Carrot Cake

Difficulty:

Medium

minutes

Servings:

A recipe allowed in a nut free / vegetarian diet.

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.

Nutritional Chart

Calories: 800 kCal / serving

Proteins:
Fats:
Carbs:

7 g
49 g
89 g

Ingredients Needed for Carrot Cake

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

How to Make Carrot Cake

Add the yolks, sugar, and brown sugar to the dough mixer bowl. Mix until even.
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.
Line an 8-inch diameter Springform pan with parchment paper. Transfer the batter to it, then bake for 45 minutes at 360⁰F/180⁰C.
Add the whipped cream and carrot puree to a bowl and mix them together until even.
Transfer the whipped cream mixture to a piping bag and decorate the cake with meringue-like cream lumps.