Carrot Cake

Name: Carrot Cake
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Ingredients: 5 eggs, separated; 1 ¼ cups butter, soft; 5/8 cups brown sugar; 1 cup shredded carrots; 2 vanilla beans; 1 1/2 teaspoons orange zest; 3/8 cup sorghum flour, super fine; 5/8 cup ground almonds; 1 ½ teaspoons baking soda; 1 ½ teaspoons baking powder; ½ teaspoons salt; 2 teaspoons cinnamon; ¼ teaspoons ground clove; ¼ teaspoons ground nutmeg; 1 teaspoons ground ginger

Prep Time

20 Minutes

Make Time

13 Minutes

Yield

Sorghum Form

Flour

Recipe developed by:
Chef Nabor, Hugo’s Restaurant

Share This Recipe

Ingredients

5 eggs, separated
1 ¼ cups butter, soft
5/8 cups brown sugar
1 cup shredded carrots
2 vanilla beans
1 1/2 teaspoons orange zest
3/8 cup sorghum flour, super fine
5/8 cup ground almonds
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
½ teaspoons salt
2 teaspoons cinnamon
¼ teaspoons ground clove
¼ teaspoons ground nutmeg
1 teaspoons ground ginger

Instructions

Preheat oven to 350°F
Separate egg yolks and egg whites in two different metal bowls.
In another metal bowl add egg yolks, soft butter, sugar and whisk well for about 1 minute, until creamy.
Add shredded carrots, vanilla beans, orange zest, sorghum flour, ground almonds, baking soda, baking powder and salt. Mix well and place to the side for later use.
Whisk egg whites until stiff and fluffy. Add egg whites to the carrot mixture and fold carefully.
Then split the mixture in to two well-buttered, 9-inch inch cake rings.
Place in to the oven at 350°F for 15 minutes or until top of cake springs back when pressed.
When done, let cool before icing the cake.
When cold, add 10 oz of whipped mascarpone cream icing on the bottom layer then place the second layer on top add 10 oz more of the icing.
Dust with cinnamon powder and let it cool down before cutting the cake.