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Carrot Magic Cake
Servings: 8
Author: Kitchen Nostalgia
  • 4 eggs separated, at room temperature
  • a few drops of lemon juice
  • 1 Tbsp water
  • 1/2 cup + 2 Tablespoons sugar (150 g)
  • 2 tsp vanilla extract
  • 1 stick + 2 tsp butter melted, (125 g)
  • 3/4 cup + 1 Tbsp all-purpose flour (115 g)
  • 1/2 cup carrot puree*
  • 2 tsp gingerbread spice (cinnamon ginger, allspice, nutmeg, cloves)
  • 2 cups milk lukewarm, (500 ml)
  1. Mix egg whites with lemon juice until stiff.
  2. In another bowl, beat the egg yolks with the sugar, 1 Tbsp water and vanilla extract until light.
  3. Add melted butter and continue beating for another minute. Then add the flour and mix it in.
  4. Add carrot puree, gingerbread spice and lukewarm milk and beat until well incorporated.
  5. Gently fold in beaten egg whites using a spoon or a spatula (do not use mixer for this step).
  6. Pour batter into a greased 9 inch (23 cm) round baking dish and bake in preheated 325 F oven for about 60 minutes or until the top is golden.
  7. Cool in the pan for at least 3 hours. Serve sprinkled with powdered sugar.
Recipe Notes

*To make carrot puree, cook carrots and mix in a blender until you get puree consistency, similar to pumpkin puree.