Hazelnut Carrot Cake Recipes
GERMAN CARROT-HAZELNUT CAKE
Make and share this German Carrot-Hazelnut Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h35m
Yield 1 ten-inch cake
Number Of Ingredients 15
Steps:
- In a bowl, beat the egg whites and salt using an electric mixer on high speed until soft peaks form; gradually add 1/3 cup sugar, beating until stiff.
- In a bowl, beat egg yolks and 1/4 cup hot water at medium-high speed until foamy.
- Gradually add remaining 2/3 cup sugar; beat 3 minutes or until thick and pale.
- Stir the carrots and next 7 ingredients into the yolk mixture; fold in egg white mixture.
- Pour batter into a lightly greased 10-inch springform pan.
- Bake in a 325° oven for 50 minutes or until a pick comes out clean.
- Cool in pan 10 minutes; remove sides of pan, and cool completely on a wire rack.
- To make Chocolate Glaze: combine sugar and cocoa; stir in water until spreading consistency.
- Spread top and sides of cake with Chocolate Glaze.
Nutrition Facts : Calories 3878.2, Fat 153.2, SaturatedFat 17.7, Cholesterol 1057.5, Sodium 1267.8, Carbohydrate 569.5, Fiber 35.9, Sugar 464.4, Protein 77.8
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- Collect the hazelnuts and carrots, cut into chunks, in a fairly powerful kitchen mixer (1) and blend until you will have obtained a fine and homogeneous mixture.
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