I had originally received this recipe from an old family friend and it has become my go to. It is so moist, delicious and full of flavour without being overpoweringly sweet. This recipe contains wholesome ingredients like carrots, hazelnuts, cinnamon, lemon and ginger to bring you a delicious carrot cake.
The only change I made to this recipe was to use brown sugar (not that she specifies which sugar should be used) as well as reducing the amount slightly and using gluten free flour in place of regular flour.
So, without further ado, let’s get into it.
6 eggs, separated
200 gr brown sugar
1/2 lemon, zest and juice
300 gr carrots, grated while raw (about two carrots)
300 gr ground hazelnuts (can also mix hazelnuts and almonds as in the original recipe)
1 pinch each of ground cloves, nutmeg and ginger
1 tsp cinnamon
50 gr gluten free flour
1 tsp baking powder (I had omitted it and it worked well)
1 pinch salt
Mix the egg yolks, lemon zest and juice and sugar until it becomes light and creamy. Mix in the grated carrots and hazelnuts. Mix in the gluten free flour, ground cloves, nutmeg and ginger, cinnamon, baking powder and salt.
In a clean bowl beat the egg whites until stiff peaks form. Add half the egg whites to the carrot mix and fold under. Once combined fold in the remaining egg white mix.
Make sure that the baking form you use is either well greased or lined with parchement paper to make sure your cake does not stick. Bake at 190c for 60 minutes or until a tester comes out clean. Let cool for five minutes on a wire rack before removing from the form and then let cool completely.
Ps. and here is the original recipe from Grossmutti Stettler