Carrot cake
Carrot cake Method Preheat the oven to 160C/140C fan/gas mark 3. Whisk eggs, sugar and vanilla seeds on high-speed until tripled in volume.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lurpak.com.
Cooking tools:
- Hand mixer
- Cake pan
- Parchment paper
- Oven
- Skewer
- Mixing bowl
- Whisk
- Spatula
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Measuring cup
Ingredients
- 5 medium free range eggs
- 265 g brown sugar
- 1 vanilla pod, seeds scraped out
- 420 g almond flour
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp baking powder
- 320 g carrots, finely grated
- 150 g walnuts, finely chopped
- 150 g Lurpak® Unsalted Cultured Butter, melted
- 250 g fresh cheese
- 55 g icing sugar
- 1 tbsp lemon juice
- empty unit A few walnuts, finely chopped for decoration
