Carrot Cake with Ginger, Chestnuts & Lime Topping
Updated: Jan 11
Successfully tested and approved...the delicious carrot cake with ginger is just right for a chilled outdoor Easter.
Ingredients: 150 grams of sugar 3 eggs (egg yolk and egg white separated) 150 g soft butter 300 g flour
50 g ground almonds 2 tsp cinnamon
pinch of salt
1,5 teaspoon baking powder pinch of nutmeg
1 teaspoon orange oil ¼ teaspoon cinnamon 1 teaspoon ground ginger or fresh ginger (!)
½ teaspoon Cardamom powder
approx. 40 - 50 ml milk approx. 300 g grated carrots about 100 g chopped walnuts or chestnuts Topping:
some squeezed lime juice approx. 100 g icing sugar
How to prepare:
Preheat the oven to 170 degrees. Beaten the eggs until fluffy, pour in the sugar and the smooth butter.
Sift flour with cinnamon, vanilla, nutmeg, Cardamom, orange oil, salt and baking powder and stir into the mixture. Slowly add the milk. Add almonds, chopped walnuts (or chestnuts), ginger and carrots. Mix the dough until it has a nice consistency. In the meantime, beat the egg whites until stiff and fold into the dough. Put the dough into a greased baking tin and bake for about 45 minutes. Let the cake cool down. In the meantime: Mix the icing sugar with so much lime juice that a viscous pulp is formed. Spread this over the cake.
or Before serving, sprinkle with icing sugar and decorate with marzipan carrots.
....maybe you can serve it with a fresh red fruit smoothie....or for sure an espresso...