Recipe

Carrot Cake

The fact that carrots belong in a carrot cake is well known. However, have a considered thought of lemon, cinnamon, clove powder and a pinch of salt?

Preparation:

  1. Line the base of the tin with greaseproof paper. Peel and finely grate carrots. Beat the egg yolks, Hermesetas Granulated and orange rind together until light and creamy. Combine flour, baking powder, salt and ground almonds.
  2. Blend into the beaten egg mixture with the carrots, melted low fat spread and buttermilk. Whisk egg whites until stiff. Mix in about 1 tbsp to soften the mixture then carefully fold in the rest.
  3. Turn cake mixture into tin, spread it level. Bake in a preheated oven at 180ºC for about 40 – 45 minutes until golden brown.
General information
Ready in:
70 minutes
Calories p.P.:
133
Product:
Portions:
12
Ingredients
Carrots
250 g
Eggs, separated
3
Hermesetas Granulated
10 tbsp
Grated rind of 2 oranges
Self-raising flour
225 g
Baking powder
2 tsp
Pinch of salt
1
Ground almonds
50 g
Low fat spread, melted
75 g
Buttermilk
100 ml
Nutritional information
Recipe:
Portion:
kJ
6690
557
kcal
1593
133
Protein g
61
5
Carbohydrates g
166.5
14
Fat g
74.5
6