User Manual

Cakes and small baked items, desserts and sweet dishes: 113
Carrot cake [Index: ] [Index: ]
MCRC00901790_BO_Aargauer_Rueblitorte-014_F39MCRC00914903_SE_Aargauer_Rueblitorte-011MCRC00903924_NF_Aargauer_Rueblitorte-013_RZ1Sweet bakingCakesPreparation methodsMicrowaveBakingRecipe categoriesBaking
To make approx. 16 servings
Springform cake tin, diameter 28 cm
CAKE:
300 g carrots
1 organic lemon
6 eggs
300 g brown sugar
2 tbsp Kirsch
200 g ground hazelnuts
150 g flour
IN ADDITION:
Greaseproof paper
Icing sugar for dusting
Per serving
155 kcal, 9 g carbs, 10 g fat, 6 g protein, 0,8 BU
PREPARATION
1. Line the base of the tin with greaseproof paper.
2. Trim the carrots and finely grate them. Wash the lemon in hot water and dry it. Grate the peel and
squeeze 2 tsp lemon juice.
3. Separate the eggs. Beat the egg yolk and half of the sugar until light and fluffy. Add the lemon
peel and Kirsch. Mix the carrots, hazelnuts, flour and egg yolk mixture.
4. Beat the egg whites until stiff, add the rest of the sugar and continue to beat for approx.
5 minutes longer. Add the lemon juice and fold the whipped egg white into the carrot mixture.
5. Pour the mixture into the tin and bake as indicated.
6. Sprinkle the cooled cake with icing sugar.
Setting procedure:
Microwave combined
operation
Convection
170 °C
90 watts
Baking time: 35-40 minutes
Tip:
You can also coat the cake with icing made from
lemon and sugar, and decorate with little
marzipan carrots.