Description
Saftiger Karottenkuchen wird am Schluss noch mit eienr weißen oder dunklen Schokoglasur überzogen. Ein köstliches Rezept mit Karotten. Schnelle und Einfache Blechkuchen-Rezepte.
Ingredients
Scale
- 180 g Zucker
- 1 TL Zimt
- 1 TL Nelkenpulver
- 1 EL Rum
- 200 g geriebene Karotten
- 130 g Nüsse
- 50 g Brösel
- 50 g Mehl
- 1 TL Backpulver
- 8 Stk Eidotter
- 6 Stk Eiweiß
- 1 Schuss Zitronensaft
- 1 Prise Salz
Instructions
- Preheat your oven to 185°C (365°F). Prepare a baking pan approximately 25×30 cm (or another pan of your choice) by greasing it thoroughly with butter or oil to prevent sticking.
- In a large mixing bowl, add the egg yolks (Eidotter) and the sugar. Using a hand mixer or stand mixer, beat the mixture on high speed for several minutes until it becomes very thick, pale, and creamy. This step is crucial for a light and tender cake.
- Add the cinnamon, ground cloves, and rum to the egg yolk mixture. Mix until the spices and rum are evenly incorporated.
- Gently fold in the grated carrots, chopped or ground nuts, and breadcrumbs. Make sure these ingredients are evenly distributed throughout the batter.
- In a separate bowl, combine the flour and baking powder. Sift the mixture to remove any lumps, then add it to the batter. Carefully fold the flour mixture into the batter until just combined, taking care not to overmix.
- In another clean, grease-free bowl, add the egg whites, a pinch of salt, and a splash of lemon juice. Using clean beaters, whip the egg whites until stiff peaks form. The egg whites should be glossy and hold their shape when the beaters are lifted.
- Gently fold the stiff egg whites into the batter in several additions. Use a large spatula and a gentle, sweeping motion to avoid deflating the mixture. This step helps keep the cake light and airy.
- Pour the finished batter into the prepared baking pan, spreading it out evenly with a spatula.
- Place the pan in the preheated oven and bake for about 50 minutes. The cake is done when a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove the cake from the oven and allow it to cool completely in the pan on a wire rack. This will help the cake set and make it easier to glaze.
- Once the cake is completely cool, prepare either a white or dark chocolate glaze according to your preference. Melt chocolate (white or dark) in a heatproof bowl over simmering water or in the microwave, stirring until smooth.
- Pour the melted chocolate glaze over the cooled cake, spreading it evenly with a spatula or the back of a spoon. Allow the glaze to set before slicing and serving.
- Cut the cake into squares or rectangles and enjoy! Store any leftovers in an airtight container to keep the cake moist.
Notes
You can use any type of nuts you like for this recipe—walnuts, hazelnuts, or almonds all work well. For an extra flavor boost, lightly toast the nuts before adding them to the batter. If you prefer, you can add some lemon or orange zest to the batter for a fresh citrus note. The chocolate glaze can be customized to your taste: try using a combination of milk and dark chocolate or add a splash of cream for a softer finish. The cake stays moist for several days and is perfect for making ahead.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte, Dessert Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 350-450
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 15-25g
- Saturated Fat: 8-12g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg