Extremely moist carrot cake
Delicious carrot cake, easy to make and super moist and fluffy thanks to the carrots and the cream cheese swirl ! Cannot be missing in the easter and spring time !
Servings: 1 loaf cake (suggestion: double it to make a round cake or two loaf cakes)
Equipment
- electric or manual carrot grater (linked below)
- loaf pan (linked below)
- kitchen spatula (linked below)
Ingredients
- 3 eggs separated
- 60 g sugar
- 150 g carrots
- 150 g nuts ground
- zest of one lemon
- 1 pinch of salt
- 1 tsp cinnamon
- ½ package baking powder
- 25 ml rum optimal
- 100 g cream cheese
- walnuts for decoration
Instructions
- Preheat the oven to 180 degrees Celsius or 356 degrees Fahrenheit. Grease the loaf pan or line it with baking paper.
- Wash, peel and grate the carrots with a carrot grater.
- Beat the egg yolks with one third of the sugar until the mixture is foamy. Then fold in the grated carrots, ground nuts, cinnamon, rum, baking powder and the zest of a lemon with a kitchen spatula.
- In a separate bowl, beat the egg whites with the salt until stiff, slowly adding another third of the sugar. The mass must be resistant! Then slowly and carefully fold it into the egg yolk-carrot mixture.
- Stir the remaining sugar into the cream cheese until creamy.
- Pour the cake mixture into the pan and smooth it down. Then pour the cream cheese mixture unevenly onto the dough and run with the back of a woodenspoon through the dough so that the cream cheese runs through the dough but does not mix with it. Sprinkle walnuts over the dough as desired.
- Bake the loaf cake in the oven for 50 minutes. Let it cool down and enjoy!