Carrot cake Recipe

Name: Carrot cake
Prep time: 90 min
Total time: 90 min
Ingredients: 200 g coconut oil; 250 g cane sugar; 5 eggs; 1 organic orange; 200 g whole-wheat flour; 1 TL baking powder; 100 g oat; 150 g walnut kernels; 2 TL cinnamon spice oil; 500 g carrots; 1 Prise salt; 150 g mascarpone; 200 g cream cheese; 1 organic lime; 80 g powdered sugar

90 min

Servings 12 Servings

Ingredients

Amount Ingredient

For the dough

200 g

coconut oil

250 g

cane sugar

eggs

organic orange

200 g

whole-wheat flour

1 TL

baking powder

100 g

oat

150 g

walnut kernels

2 TL

cinnamon spice oil

500 g

carrots

1 Prise

salt

For the topping

150 g

mascarpone

200 g

cream cheese

organic lime

80 g

powdered sugar

Preparation

Preheat the oven to 180 °C fan. Separate the egg yolks and beat the egg whites with a pinch of salt until stiff. Put on the side.\r\n\r\nMelt the coconut oil and stir in cane sugar. Add the egg yolks one by one, stir in the zest and juice of an organic orange. Add whole-wheat flour, oats, baking powder and cinnamon spice oil. Rasp the carrots, finely chop the walnuts (put 1/3 on the side) and mix. Carefully stir in the egg whites.\r\n\r\nGrease a baking tray with coconut oil and spread out the dough. Bake for 45 to 50 minutes. Test with a skewer to see if the dough is done. Allow the cake to cool on the tray.\r\n\r\nFor the topping, whisk mascarpone, powdered sugar, cream cheese and zest of an organic lime with a hand mixer and spread on the cake. Sprinkle with the remaining walnuts.

side) and mix. Carefully stir in the egg whites.\r\n\r\nGrease a baking tray with coconut oil and spread out the dough. Bake for 45 to 50 minutes. Test with a skewer to see if the dough is done. Allow the cake to cool on the tray.\r\n\r\nFor the topping, whisk mascarpone, powdered sugar, cream cheese and zest of an organic lime with a hand mixer and spread on the cake. Sprinkle with the remaining walnuts.

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