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Carrot cake with apples, walnuts and rum glaze
A fall carrot cake with apples and ground walnuts, lightened with beaten egg whites and topped with a powdered sugar and rum glaze. Makes 1 cake.
Save on PinterestRecipe at a glance
- Prep time
- 30 min
- Cook time
- 45 min
- Total time
- 1 hr 15 min
- Temperature
- 175 °C (350 °F)
- Servings
- 1 cake
- Difficulty
- Easy
Carrot cake with apples, walnuts and rum glaze is a classic fall cake made with grated carrots and apples and ground walnuts. Beat the egg yolks with sugar, then add the carrots, apples and walnuts mixed with potato starch, followed by beaten egg whites and a little coarse wheat flour. Bake the cake in a cake pan at 175°C (350°F), then let it cool and cover it with a lemon-rum glaze made with powdered sugar. Decorate however you like, with marzipan, for example.
Ingredients
Glaze
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Instructions
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Beat the egg yolks with the sugar.
Add the peeled, grated carrots and apples. Mix the ground walnuts with the potato starch and stir them into the egg yolk mixture. Beat the egg whites until stiff, gently fold them into the batter, then fold in the flour.
Grease a cake pan, dust it with flour, pour in the batter and bake at 175°C (350°F).
Shape the colored marzipan into little carrots. Stir the powdered sugar, rum and hot water together until smooth. Spread the glaze over the cooled cake and decorate with the marzipan carrots.
Tip: Grate the carrots as finely as possible and gently squeeze the grated apples so the center of the cake does not turn out gummy. Add the water to the glaze a few drops at a time; if it is too thin, it will run off the sides.
Nutrition facts
Approximate values per 100 g, calculated from the ingredients
- Energy
- 292 kcal
- Protein
- 5.5 g
- Carbohydrates
- 41 g
- of which sugars
- 31 g
- Fat
- 12 g
- of which saturates
- 1.6 g
- Fiber
- 2.0 g
- Salt
- 0.1 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Mrkvová torta s jablkami, orechmi a rumovou polevou
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