Juicy potato carrot cake
Time
Preparation time: 20 min.
Cooking or baking time: 55 min.
Total preparation time: 1 hr. 15 min.
Potato and carrots left over from the last lunch? The result is a delicious cake that tastes very fruity, even though it contains only 100 g of fruit (juice).
The recipe originated when just big cake hunger came up but barely cake ingredients were in the house. You do not even need butter or oil. The cake then tasted so good to my boys that they both wanted this recipe as a birthday cake.
ingredients
- 250 g soft-boiled potatoes (from the previous day)
- 200 g boiled carrots (from the previous day)
- 100 ml of orange (nsaft) or 100 g of grated apple / applesauce or mixture of both (which is currently available and to be consumed)
- 1 tbsp rum
- 2 tsp orange peel
- 4 eggs
- 200 g of sugar
- 125 g wheat flour (who needs it gluten-free: 125 g rice flour + 1 tsp guar gum)
- 125 g of ground hazelnuts (or almonds)
- 1 pck of baking soda
- 1 pinch of salt
preparation
- Finely crush the boiled potatoes with the potato masher.
- Roll the boiled carrots.
- Mix both with orange peel, rum and orange juice / applesauce and let them steep until use.
- Preheat oven (circulating air) to 175 degrees (without circulating air 200 degrees).
- Line springform or baking tray with baking paper.
- Stir eggs until foamy.
- Add sugar and stir until frothy.
- Mix the flour, hazelnuts and baking powder well together and stir in the batter.
- Carefully fold in the potato and carrot mixture with the perforated trowel.
- Put the dough in a springform pan or on a baking tray.
- Bake in the spring pan for 55 minutes, baking on the baking tray for 40 minutes (chopstick sample).
- After cooling, dust with icing sugar.
- For decoration just before serving put a strawberry or hazelnut on each piece.
