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Italian Carrot Cake with Honey Frosting
(0)
85 min
Under an hour
Knuspr-Küche
Dieser saftige italienische Karottenkuchen ist ein wahrer Genuss für alle, die es gerne natürlich süß und fluffig mögen. Durch die Kombination aus gemahlenen Mandeln und Dinkelmehl erhält der Kuchen eine wunderbar nussige Note und eine perfekte Textur. Gekrönt wird das Ganze von einem cremigen Frosting aus Frischkäse, Quark und einem Hauch Honig. Ein gesunder Klassiker, der nicht nur zu Ostern, sondern das ganze Jahr über schmeckt!
Preparation method
Preparation & Dough
Peel the carrots and grate them finely. Separate the eggs: put the egg yolks into a large mixing bowl, and the egg whites into a tall mixing container. Line a springform pan (Ø 22 cm) with baking paper and preheat the oven to 170 °C top/bottom heat.
Add 90 g of cane sugar to the egg yolks and beat with a hand mixer until the mixture is light and has roughly doubled in volume. Stir in the grated carrots and ground almonds. Sieve the spelt flour, baking powder, and a pinch of salt over it and mix everything into a compact dough.
Beat the egg whites with a pinch of salt until almost stiff. Then gradually sprinkle in the remaining 30 g of cane sugar and continue beating until the egg whites are firm and glossy. Carefully stir about a quarter of the egg whites into the carrot dough to loosen it. Then gently fold in the remaining egg whites.
Chef's tip
For a particularly fine aroma, you can add a pinch of cinnamon or some grated organic lemon zest to the dough.
240 min
Under an hour
