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Walnut carrot cake
Carrot cake of winter carrot with cinnamon and apricots and walnuts and cream cheese as topping.
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Ingredients
- 200 g unsalted butter
- 4 medium sized egg
- 150 g fine cristalsugar
- 100 g coconut blossom sugar
- 2 tl vanilla aroma
- 175 g patent wheat flour
- 16 g baking powder
- 1 tl ground cinnamon
- 250 g winter carrot
- 150 g unsalted walnuts
- 150 g fruit spread apricot
- 100 g dairy spread natural
- 50 g powdered sugar
Kitchen Stuff
Directions
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Preheat the oven to 175 ° C.
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Melt the butter in a saucepan, turn off the heat if the butter has not completely melted.
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Place the eggs with the granulated sugar, the coconut blossom sugar and the vanilla flavor in a bowl.
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Beat with a mixer in 4 minutes. Beat the melted butter through.
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Sift the flour, baking powder and cinnamon on top and spatula through the batter.
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Peel the carrot as thin as possible and grate it.
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Keep 20 whole walnuts behind and chop the rest coarsely.
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Fold the grated carrot, chopped walnuts and the apricot spread through the batter.
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Line the baking tin with baking paper and scoop the batter into it. Fry the cake in the middle of the oven for 50-55 minutes.
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After 45 minutes, check for doneness by putting the skewer in the cake. If it comes out clean, the cake is done.
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Remove the cake from the oven and allow to cool completely in 2 hours.
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Put the dairy spread, the rest of the butter (at room temperature), the rest of the vanilla flavor and the icing sugar in a bowl and whisk together with a whisk.
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Take the cake out of the baking tin and brush the top with the cream cheese frosting. Divide the remaining walnuts in 4 rows over the cake.
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Nutrition
260Calories
Sodium8% DV200mg
Fat25% DV16g
Protein8% DV4g
Carbs8% DV25g
Fiber4% DV1g
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