Carrot cake

August 28, 2011 by Daniele Buzzurro

Carrot cake– white sugar or brown sugar: 300 gr.
– carrots: 250 gr.
– hazelnuts: 150 gr.
– almonds: 150 gr.
– flour: 75 gr.
– eggs: 5
– grated lemon peel
– baking powder: 1 teaspoon

 

Clean and grate the carrots. Chop the almonds and hazelnuts.
Beat the egg whites until stiff and set aside to cool. Whisk the egg yolks with sugar until creamy frothy. Combine lemon zest later.
Add the yeast to the flour and add it to the mixture gradually.
Then add carrots, almonds and hazelnuts. Add the egg whites with a wooden spoon. Bake at 170-180 degrees for about 1 hour.
Serve with a dusting of icing sugar.

 

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