Carrot Cake
The fact that carrots and hazelnuts belong in a carrot cake is well known. However, have a considered thought of lemon, cinnamon, clove powder and a pinch of salt? Why not try a new spin on this traditional favourite.
Preparation
- 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. 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. Turn cake mixture into tin, spread it level. Bake in a preheated oven at 180ºC for about 40 – 45 minutes until golden brown.
Nutritional values per serving
1800
kj
150
kcal
18
carbohydrates g
7
fat g
Ingredients for 12 servings
| 250 g | Carrots |
| 3 | Eggs, separated |
| 10 tbsp | Hermesetas Granulated |
| Grated rind of 2 oranges | |
| 225 g | Self-raising flour |
| 2 tsp | Baking powder |
| 1 | Pinch of salt |
| 50 g | Ground almonds |
| 75 g | Low fat spread, melted |
| 100 ml | Buttermilk |
