First time I tasted the carrot cake was exactly 10 years ago. My classmates baked it as a part of their school practice at secondary school of hotel and gastronomy. I liked it even if they did not bake it fully. I loved it so much I decided to baked it when I get home. It took me just 7 years to fulfill this promise. Better late than never, right?
But the awesomeness of this sweet treat did not change even little. I have been baking carrot cake regularly since then. But last time, I tried something different. Carrot muffins. I have to be honest – they are event better than the cake.
I wrote the original recipe of carrot cake into my own cookbook all those years ago. But since then, it had taken few dirty splashes from my schoolmates.
So, I moved it into 21st century and made an electronic version of my modified version. And I would like to share it with you because I love mixing creativity and good food.
What you need?
- 6 eggs,
- 300g cane (powder) sugar,
- 250g boiled carrot,
- juice from half lemon,
- 1 tea spoon grated lemon peel,
- 90g coarsely ground or chopped nuts (walnut or hazelnut),
- ground cinnamon,
- 90g breadcrumbs (homemade),
- 60g whole meal flour,
- 1 tea spoon baking-powder.
And what you have to do?
Mix the egg yolks, add sugar and whisk into the foam. Add the cooled grated carrots, lemon juice and grated lemon peel. Beat the egg whites into stiff snow. Mix it together with nuts, cinnamon, breadcrumbs and the flour (mixed with baking powder) and egg yolk’s mix from first step. Put the dough in a greased, flour or breadcrumbs dusted, cake mold. Bake it for about 40-50 minutes at 180 ° C. Let the cake cool and then splash it with lemon icing and decorate with grated raw carrot.