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Carrot Cake

Published Saturday, 23 May, 2009 by Allyson

Yummy, Yummy, Yummy!

54%

Ingredients

  • 300 gr. Carrots
  • 300 gr. Almonds
  • 3/4 separated eggs
  • 100 gr. self raisning flower
  • 200 gr. sugar
  • 1 pinch of salt
  • grated zest of 1 lemon
  • OVEN 180 .C/350 .F/GAS MARK 4

Method

GREASE A TIN WITH BUTTER

FINELY CHOP THE CARROTS IN A BLENDER AND PUT THEM INTO A MIXING BOWL

FINELY CHOP THE ALMONDS IN A BLENDER AND PUT THEM IN A BOWL TOGETHER WITH THE CARROTS

ADD THE FLOUR,SUGAR AND A PINCH OF SALT AND MIX TOGETHER

BEAT THE EGG WHITES UNTIL STIFF,THEN FOLD THEM TOGETHER INTO THE MIXTURE WITH THE EGG YOLKS

STIRR WELL UNTIL YOU HAVE A NICE CONSISTENCY THEN SPRINKLE SOME LEMON ZEST THE MIX AGAIN

POUR IN TO THE BAKING TIN AND BAKE IN THE CENTRE OF A PREHEATED OVEN FOR ABOUT 20 MINUTES.

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