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Carrot Cake

Goulash.Chefs's picture
Ingredients
  Egg yolks 9
  Sugar 1 3⁄4 Cup (28 tbs)
  Cooked carrots 1 1⁄2 Cup (24 tbs), finely mashed
  Grated orange rind 1 Tablespoon
  Brandy 1 Tablespoon
  Ground almonds 2 1⁄2 Cup (40 tbs)
  Egg whites 9 , stiffly beaten
Directions

GETTING READY
1 Preheat the oven to 325°F.
2 Lightly grease a 9-inch spring form pan.

MAKING
3 In a bowl, beat the egg yolks.
4 Gradually add in the sugar, beating until thick.
5 Stir in the carrots, orange rind, brandy and almonds.
6 Gently fold in the egg whites until combined well.
7 Transfer to the prepared pan.
8 Bake for 50 minutes.
9 Allow to cool and carefully remove the sides of pan.

SERVING
10 put cream on it and then Cut and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Jewish
Course: 
Snack
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday
Ingredient: 
Carrot
Preparation Time: 
5 Minutes
Cook Time: 
70 Minutes
Ready In: 
75 Minutes

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4.2
Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2457 Calories from Fat 651

% Daily Value*

Total Fat 72 g111.2%

Saturated Fat 12.9 g64.5%

Trans Fat 0 g

Cholesterol 1665.8 mg555.3%

Sodium 498.4 mg20.8%

Total Carbohydrates 386 g128.7%

Dietary Fiber 12.4 g49.5%

Sugars 352.3 g

Protein 66 g131.1%

Vitamin A 40.2% Vitamin C 34%

Calcium 22% Iron 22.5%

*Based on a 2000 Calorie diet

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Carrot Cake Recipe