carrot cake recipe/soft & moist -- Cooking A Dream
How to cook a carrot cake with lemon
You will need
- - 250 g carrots;
- - 250 g of nuts;
- - 2 tablespoons of rice starch;
- - 2 tablespoons of flour;
- - rind and juice of half a lemon;
- - a teaspoon of baking powder;
- - a tablespoon of any aromatic alcohol;
- - 5 eggs;
- - 3 tablespoons of sugar;
- - powdered sugar or whipped cream.
Grate the carrots on a coarse grater. Then grind the dried nuts in a coffee grinder to a very fine crumb. You can also chop them with a rolling pin by placing them in a bag and wrapping them in a towel. You can use any nuts you like.
In order, combine ground nuts, grated carrots, rice starch, wholemeal flour, zest and lemon juice in a large bowl. Stir the mass thoroughly, add a teaspoon of baking powder and a tablespoon of any aromatic alcohol.
Separate the yolks from the proteins in the eggs. Beat yolks with sugar until light creamy consistency. Pour the yolks into the dough and mix it gently.
Next, whip proteins, add them to the dough and mix thoroughly. Thanks to proteins, the mass will become wet, soft and airy. However, it is better not to stir the dough for an excessively long time in order to preserve the oxygen that was added with the whipped proteins.
Put in the form of baking paper and grease with vegetable or butter. Spread the dough in shape and place in an oven preheated to 180 degrees for forty minutes. Before serving, decorate the carrot cake with powdered sugar, or brush with lemon-sugar icing or whipped cream. Bon Appetit!
Video: Carrot Cake Recipe
Carrot Cake Recipe
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