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Tyrolean recipes - farm recipes


Carrot cake


7 eggs
200 g sugar
300 g grated carrot
250 g ground hazelnuts
220 g flour
20 g honey
5 g baking powder
vanilla sugar, lemon rind
pinch of salt


Separate the eggs and then cream with 120 g sugar and the honey until fluffy. Add vanilla sugar, some grated lemon rind and grated carrot. Beat the egg white together with the remaining sugar and a pinch of salt to form peaks and fold into mixture. Then add the ground hazelnuts, flour and baking powder.
Bake for around 50 minutes at 180 °C.

Gabi Pichler from Wernerhof ‘Red Rooster’ farm in Jenesien wishes you happy baking.
 Serve with whipped cream, if desired.