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    You are in: Home / Recipes / Carrot Cake - Karottenkuchen Recipe
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    Carrot Cake - Karottenkuchen

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    Eismeer's Note:

    One of my favourites when I was a kid. I tweaked my mum's recipe a bit to suit my taste. Makes a very nice and moist coffee cake. Very well liked by guests and co-workers. Makes a lot.

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    Ingredients:

    Yield:

    slices

    Units: US | Metric

    Directions:

    1. 1
      beat butter and sugar in a bowl until fluffly.
    2. 2
      add egg yolks, orange or lemon cest, dash of cinnamon, vanilla bean scrapings and keep on mixing.
    3. 3
      mix flour, hazelnuts and baking powder evenly.
    4. 4
      beat eggwhites with pinch of salt until fluffy.
    5. 5
      add shredded carrots to egg, sugar and egg yolk mixture.
    6. 6
      add hazelnuts and flour/baking powder mixture.
    7. 7
      work egg whites into dough carefully, this will make it fluffly.
    8. 8
      bake at 180°C for about 45 to 60 minutes.

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    Ratings & Reviews:

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    Nutritional Facts for Carrot Cake - Karottenkuchen

    Serving Size: 1 (1199 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 284.2
     
    Calories from Fat 199
    70%
    Total Fat 22.1 g
    34%
    Saturated Fat 7.5 g
    37%
    Cholesterol 73.2 mg
    24%
    Sodium 198.5 mg
    8%
    Total Carbohydrate 19.4 g
    6%
    Dietary Fiber 2.2 g
    9%
    Sugars 13.7 g
    54%
    Protein 4.8 g
    9%

    The following items or measurements are not included:

    vanilla beans

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