Thankfully I was able to replicate my father in law's karottenkuchen with great success. There are days like today, where all I need is a little something delicious and beautiful to keep me going. I topped the cupcakes with a cinnamon vanilla cream cheese frosting.
It looks like I'll be doing a lot of baking and cooking until the weather warms up towards the end of the week.
Here's to hoping for more recipe success.
Share the recipe - it looks good!
ReplyDeleteWow! Congratulations! They look amazing! And no flour? That is awesome. Would you have ever believed 5 years ago that you would be replicating your FIL's incredible carrot cake recipe :)
ReplyDeleteYay!!!!
Here it is Nan - let me know how it works out for you!
ReplyDelete250g ground nuts
2 tablespoons bread crumbs
3 tablespoons corn starch
1 teaspoon baking powder
1 teaspoon cinnamon
zest of a citrus
2 medium large carrots
300 g apple
6 eggs separated Size M
250 g sugar
1 pinch salt
Mix almonds, bread crumbs, corn starch, baking powder, cinnamon + lemon.
Peel Apple + carrots - finely grate
Mix Yolk with 200 g sugar beating until creamy
Mix egg white with salt and remaining sugar until stiff peaks form
Mix shredded Carrot and apple into the yolks
Mix egg whites + nut mixture
Combine the mixtures
Bake at 180 timing according to size (cake vs. cupcakes)
Frosting
8 oz cream cheese (cold)
5 Tbsp. softened butter
2 tsp. vanilla
dash of cinnamon
2 cups powdered sugar