Has it happened to you too? Suddenly a friend, colleague or cousin calls to let you know they are in the neighbourhood and will drop by for a cup of coffee. This carrot cake is the perfect fallback recipe for just such occasions and is the perfect accompaniment with a cup of coffee. Most of these ingredients are commonly found in every pantry.
Ingredients for a cake in a springform pan with a diameter of approx. 26cm:
400 g of carrots
1 pinch of salt
1 teaspoon lemon peel
200 g ground almonds
200 grams of flour
2 teaspoons of baking soda
250 g cane sugar
100 ml sunflower or safflower oil
2 tbsp orange juice
some butter to grease the mould
Preheat the oven to 180°C (convection 160°C).
Wash, peel and grate the carrots into a large bowl. Add the flour, almonds, salt, grated lemon zest and baking powder and mix well.
Separate the eggs and beat the egg whites in another bowl until frothy.
In a third bowl, mix the yolks with sugar, orange juice and oil and add it all to the grated carrots.
Next, carefully fold the whipped egg whites into the grated carrot mixture and pour into a springform pan.
Bake in a preheated oven for approx. 40 - 50 minutes. Poke a wooden skewer or toothpick to test whether the cake is baked through. If it comes out clean, it is done! If not, leave it in the oven for a couple of minutes longer.
Tip: With a little frosting and edible decor, you can quickly transform it into a colourful children's birthday cake!