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Wendy H. Chestnut
Spicy carrot cake with cream cheese glaze
Spicy carrot cake with walnuts, whipped cream, biscuits and cream cheese glaze.
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Ingredients
Directions
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Preheat the oven to 150 ° C.
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Chop the walnuts (in the food processor) in small pieces and grill in a dry frying pan until golden brown.
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Melt the butter in a pan. In a bowl, beat the melted butter, oil and the sugar into a creamy mixture.
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Split the eggs and whisk in the egg yolks and scoop the carrot, self-raising flour, biscuits and ground walnuts.
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In a bowl, beat the egg whites stiffly and spatula through the batter. Grease the spring form and dust with flour.
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Put the batter in the form and smooth the top. Bake the cake in the oven for about 45 minutes.
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Switch the oven on at 175 ° C and bake the cake in approx. 30 min. Until done and light brown (cover the cake with aluminum foil if the top becomes too dark).
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Meanwhile, whisk together the cream cheese, sugar and whipped cream into a creamy mixture. Remove the cake from the oven and allow to cool.
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Spread the cooled cake thickly with the cream cheese mixture. Garnish with the walnuts.
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Nutrition
730Calories
Sodium34% DV815mg
Fat82% DV53g
Protein26% DV13g
Carbs17% DV50g
Fiber12% DV3g
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