Carrot Cake - Karottenkuchen

Name: Carrot Cake - Karottenkuchen
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 16 slices
Ingredients: 250 g carrots, shredded; 200 g brown sugar; 1 vanilla bean (scrapings); 200 g melted butter; 250 g roasted hazelnuts (ground); 50 g flour; 4 -5 eggs (separated); 1 pinch salt; 1 tablespoon baking powder; 1 pinch cinnamon; 1 teaspoon lemon zest (i prefer orange) or 1 teaspoon orange zest (i prefer orange)

Submitted by Eismeer

"One of my favourites when I was a kid. I tweaked my mum's recipe a bit to suit my taste. Makes a very nice and moist coffee cake. Very well liked by guests and co-workers. Makes a lot."

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Ready In:: 1hr
Ingredients:: 11
Yields:: 16 slices

ingredients

250 g carrots, shredded
200 g brown sugar
1 vanilla bean (scrapings)
200 g melted butter
250 g roasted hazelnuts (ground)
50 g flour
4 -5 eggs (separated)
1 pinch salt
1 tablespoon baking powder
1 pinch cinnamon
1 teaspoon lemon zest (i prefer orange) or 1 teaspoon orange zest (i prefer orange)

directions

beat butter and sugar in a bowl until fluffly.
add egg yolks, orange or lemon cest, dash of cinnamon, vanilla bean scrapings and keep on mixing.
mix flour, hazelnuts and baking powder evenly.
beat eggwhites with pinch of salt until fluffy.
add shredded carrots to egg, sugar and egg yolk mixture.
add hazelnuts and flour/baking powder mixture.
work egg whites into dough carefully, this will make it fluffly.
bake at 180°C for about 45 to 60 minutes.