Gluten-free nut and carrot cake
Carrot cakes are becoming more and more popular. Try this walnut-carrot cake, which is delicate and perfect for cold days.
Ingredients
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Dough
- 5 eggs
- 250 g cane sugar (or white)
- 150 g ground walnuts
- 250 g grated carrot
- 180 g Cake mix Liana
- 1 teaspoon Liana lemon glaze
- 1 tablespoon of water
Appendices
- cake mold with a diameter of 26 cm
- butter, coconut for wiping and pouring out the mold
- 1. Beat the egg yolks with sugar until foamy. Add lemon glaze , water and continue mixing. Then add nuts, cake mix and grated carrot. Finally, gently mix in stiff egg whites.
- 2. Grease the cake pan with butter and sprinkle with coconut.
- 3. Pour the dough and bake at a temperature of 180 ° C for 45 minutes. Decorate the top of the cake with sugar.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 5 eggs
- 250 g cane sugar (or white)
- 150 g ground walnuts
- 250 g grated carrot
- 180 g Cake mix Liana
- 1 teaspoon Liana lemon glaze
- 1 tablespoon of water
Appendices
- cake mold with a diameter of 26 cm
- butter, coconut for wiping and pouring out the mold
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