June 6,


Carrot Cakes

190 x 50 min.

150g butter
100g sugar
100ml egg yolks
50ml milk
175g flour
10g baking powder
100g almond powder
230g carrot, shredded
120g egg white
50g sugar

  1. Place the butter in a bowl and cream the butter until it's creamy.
  2. Add the sugar; cream the mixture until light and fluffy.
  3. Add egg yolks a little at a time, mix well.
  4. Fold the sifted flour and baking powder into the batter.
  5. Pour the milk and continue mixing. Add the carrot and the almond powder. Set aside.
  6. Whip the egg whites and sugar to a stiff meringue.
  7. Add a little meringue into the batter and mix well.
  8. Fold the batter into the meringue gently.
  9. Spoon the batter into prepared cake pan, spreading evenly.
  10. Bake until a wooden pick inserted in center comes out clean.