Carrot Cake (German)

Ingredients

• 7 eggs
• 3 lb. castor sugar
• lb. raw grated carrot
• ^Ib unshelled grated almonds
• I cupful cherry water
• I teaspoonful cinnamon
• I oz. chopped citron
• 3 tablespconfuls rice flour

Method

1. 1

   Beat the yolks of the eggs and the sugar for 0.5 an hour, then add the carrots and beat for 0.5 an hour longer.

2. 2

   Then mix in the other ingredients, adding at the last the stiffly beaten whites of the eggs.

3. 3

   Pour the mixture into a buttered cake-tin and bake very slowly for 1 hour.

4. 4

   If it gets too brown put a greased paper over it.

5. 5

   When cold pour over a white icing.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 55. The excerpt below is the record exactly as published.

CARROT CAKE (German). 7 eggs. 3 lb. castor sugar. lb. raw grated carrot. ^Ib unshelled grated almonds. I cupful cherry water. I teaspoonful cinnamon. I oz. chopped citron. 3 tablespconfuls rice flour

Cook this with the app: pantry check, scaling, and the assistant.