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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
For a cake tin of approx. 30 cm, fully lined with baking paper
How it's done
Using the whisk on a hand mixer, beat the sugar, egg yolks and water in a bowl for approx. 3 mins. until light and fluffy. Stir the carrots and all the other ingredients up to and including the ground cloves into the mixture. Combine the flour and baking powder and add to the mixture. Beat the egg whites with the salt until stiff, carefully fold into the mixture using a rubber spatula. Transfer the cake mixture to the prepared tin.
for approx. 50 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool a little, remove from the tin and leave to cool on a rack. Place the cake on a sheet of baking paper along with the rack.
Combine the cream cheese, icing sugar and vanilla sugar. Set aside 1 tbsp. Pour the rest over the cake, allowing the mixture to cover the top and run down the sides. Add the cinnamon and milk to the remaining mixture, drizzle over the icing in a zigzag pattern. Refrigerate the cake for approx. 1 hr. before serving.
|Shelf life:||Wrapped in cling film in the fridge for approx. 4-5 days. Spiced carrot cake tastes best on the second day.|
Beating egg whites
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