Carrot Cake

Rating: 4.20 / 5.00 (5 Votes)

Total time: 45 min

Servings: 1.0 (servings)



A cake recipe for all foodies:

Separate the eggs, weigh all the ingredients individually and have them ready. Whip the egg whites until stiff, gradually adding the raw cane sugar and set aside. Beat the egg yolks until a little creamy and gently fold into the snow with the remaining ingredients.

Grease a deep baking tray and spread the mixture evenly. Place in the heated oven and bake at 180 degrees (convection oven) for about 50 minutes. Remove from the oven and cool.

For the icing, melt 300 grams of dark chocolate and spread evenly on the cold cake. Sprinkle with almond leaves for refinement.

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