Medium
Victoire
Carrot Cake
15 minutesPrep time
45 minutesCook time
350 cal.Per serving
Ingredients for 1 Cake
31 g
Carrots (fresh)
13 g
Almond flour
1/2
Egg
1/8 tsp
Cinnamon (ground)
10 g
Pecans
22 g
Raw cane sugar
9 g
Flour (all-purpose)
1/8 tbsp
Orange blossom water
1/5 tbsp
Powdered sugar
25 g
Cream cheese
Utensils
Oven, Whisk, Grater, Electric hand mixer, Spatula, Cake pan
recipe
- Step 1
Preheat the oven to 180°C. Separate the egg yolks & whites into 2 bowls. - Step 2
In a bowl add egg yolks & sugar. Use a hand mixer or immersion blender to whisk everything together on high speed. You can also whisk vigorously by hand for about 2-3 min! - Step 3
Rinse & grate the carrots. - Step 4
Combine flour, ground almonds, cinnamon & a pinch of salt. - Step 5
(Optional: for a flavor boost, add a pinch of espresso powder OR ground ginger.) - Step 6
Fold in the grated carrots. - Step 7
Add a pinch of salt to the egg whites. Use a hand mixer or immersion blender to beat the egg whites on high speed until they form soft peaks. The consistency will turn foamy, airy & opaque! For an arm workout, this can also be done by hand : - ) - Step 8
Slowly fold the egg whites into the carrot batter. - Step 9
Add crushed or chopped pecans to the batter (optional). Mix until well-combined. - Step 10
Grease a loaf pan & pour in the batter. Bake in the oven at 350°F for 40-45 min. - Step 11
Meanwhile, make the icing. In a bowl, combine delicately cream cheese & powdered sugar. Do not whip, otherwise the icing will not remain compact. Add a splash of orange blossom water for a bright citrus flavor (optional). - Step 12
Whisk vigorously until smooth & creamy. Chill in the fridge until it's time to serve the cake. - Step 13
Remove the cake from the oven. Test for doneness with the toothpick trick. Stick it in the center & if it comes out clean you're all set! Allow the cake to fully cool. - Step 14
Frost the cake. Garnish with orange zest or pecans if desired. Slice, serve & enjoy!