Family · German
Carrot Cake
The story
From Karla's family cookbook (2014). This carrot cake is moist, rich with almonds, and fragrant with cinnamon and lemon – a recipe that proves how well vegetables belong in sweet baking.
- Prep
- 20 min
- Cook
- 1 h
- Total
- 1 h 20 min
- Servings
- 10
- Difficulty
- medium
Method
Stir together egg yolks and sugar
Carefully fold in the stiffly beaten egg whites last.
Pour into the tin and bake at 180°C for about one hour.
Doneness test: insert a skewer or toothpick at the thickest point – it must come out dry with no dough sticking to it.