Carrot Cake
A classic carrot cake with ground walnuts, grated carrots, and maraschino cherries. Eggs are separated and beaten for a light, airy texture, then baked in an 8x11 pan at 350°F.
dessertcakebakingvegetarian
The Original
Processed by Claude
Ingredients
- ●6 eggs
- ●1/2 lb (225g) ground walnuts
- ●2 glasses (480ml) carrots (grated)
- ●3/4 cup (180ml) oil
- ●1 1/2 cup (360ml) sugar
- ●2 cups (480ml) flour
- ●2 tsp (10ml) baking powder
- ●1/2 tsp (3ml) baking soda
- ●1 small jar maraschino cherries (drained)
Instructions
- 1
Separate eggs. Beat whites until foamy.
- 2
Beat yolks, then add sugar and oil. Mix well.
- 3
Fold the beaten egg whites into the yolk mixture.
- 4
Add the remaining ingredients (flour, baking powder, baking soda, ground walnuts, grated carrots, and drained maraschino cherries) and mix until combined.
- 5
Pour into an 8x11 pan and bake at 350°F (175°C) for about 45 minutes (¾ hour).