Swiss carrot cake
The best Sunday afternoon treat with your family. This Swiss carrot cake with hazelnut and Kirsch is easy to make and fluffy to eat.
Ingredients
- 250 gram carrots
- 100 gram breadcrumbs
- 50 gram plain flour
- 2 teaspoons baking powder
- 200 gram sugar
- 200 gram ground hazelnuts
- 6 eggs
- 2 cl Kirsch
- 1 teaspoon cinnamon
- ½ teaspoon clove
- salt
- icing sugar
- butter to grease the mold
- almond powder for the mold
Instructions
Preparations
- Preheat the oven to 200°C.
- Grease the mold with butter. Sprinkle with almond powder or breadcrumbs.
- Peel the carrots and grate them.
Making the dough
- Mix the dry ingredients in a bowl: flour, breadcrumbs, baking powder, sugar, ground hazelnuts, cinnamon, cloves and a pinch of salt.
- Add the egg yolk and the Kirsch to the mixture. Mix well and then add the grated carrots. The dough will still be fairly dry. But no problem, the egg whites still have to be added.
- Beat the egg whites until they are completely stiff. Then fold them gently into the dough. Now it will have a nice fluffy consistency.
Baking
- Pour the dough into the pie mold.
- Place in the preheated oven and bake at 200°C for 35 minutes.
- Check if the carrot cake is done by piercing the center with a knitting needle, toothpick or knife. If there are no residues, the cake is ready.
- Remove the cake from the oven and let it cool. Preferably on a grid, so that the bottom also has cooling.
- Carefully remove the cake from the mold and finish with icing sugar.
Nutrition
Serving: 1pieceCalories: 390kcalCarbohydrates: 47gProtein: 10gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 123mgSodium: 266mgPotassium: 179mgFiber: 4gSugar: 28gVitamin A: 5400IUVitamin C: 3mgCalcium: 150mgIron: 3mg
Tried this recipe?Mention @surprisingrecipes or tag #surprisingrecipes!