Carrot cake

2013-09-23
  • Servings : 12 slices
  • Prep Time : 20m
  • Cook Time : 25m
  • Ready In : 45m

Rate this recipe: 1 Star2 Stars3 Stars4 Stars5 Stars (7 votes, 4.14 out of 5)
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Very tasty cake, with excellent presentation and very simple to prepare, confectioned with eggs, flour, sugar, carrot and liquid caramel.

Units: Metric / (Units: US)

Ingredients

  • 200 grams / (7 ounces) grated carrot
  • 200 grams / (7 ounces) sugar
  • 200 grams / (7 ounces) all-purpose flour
  • 4 eggs
  • 1 teaspoon liquid caramel
  • 1 teaspoon baking powder

    Directions

    Step 1


    1. Separate the yolks from the whites. Beat the egg whites until stiff and set aside in the fridge.

    Step 2


    1. With an electric mixer beat the egg yolks along with the sugar until obtain a creamy mixture. Add the grated carrot and the liquid caramel, without stop beating. Then, beat the flour mixed with the baking powder. Finally, fold carefully the egg whites with a spatula.

    Step 3


    1. Pour the dough in a bundt cake pan (25 x 10 centimeters / (9 3/4 x 4 inches)) previously greased with margarine and sprinkled with flour. Bring to preheated oven at 180°C / (350ºF) about 25 to 30 minutes (the time depends on the oven).

    Step 4


    1. When the cake is cooked, remove from the oven, unmold, let cool and serve.

Nutrition facts per serving (12 slices):

Calories: 151
 
Total Fat: 1.5 g(2%)
 
Saturated Fat: 0 g(0%)
 
Cholesterol: 55 mg(18%)
 
Sodium: 33 mg(1%)
 
Total Carbohydrate: 31.5 g(10%)
 
Protein: 3.5 g

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