Carrot cake tray bake

Carrot cake tray bake

25 Min. Active
1 hr Total
178 kcal per piece
vegetarian
Nutritional value / piece: Fat: 12 g, Carbohydrate: 12 g, Protein: 4 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

Utensils

  • Apron
  • baking paper
  • Baking tray
  • Bowl
  • Cup
  • Flat grater
  • Knife
  • Lemon grater
  • Lemon squeezer
  • Mixer
  • Oven mitts
  • Peeler
  • Rubber spatula
  • Tablespoon
  • Teaspoon
  • Timer
  • small bowl
  • Cutting board
  • Kitchen scales
  • Cooling rack

Ingredients

40 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Cake mixture

250 g butter, soft
100 g ground cane sugar
8 egg yolks
500 g carrots
2 tbsp liquid honey
2 limes, rinsed with hot water, dabbed dry, use grated zest and juice
8 egg whites
¼ tsp salt
350 g light spelt flour
200 g ground hazelnuts
2 tsp cinnamon
1 ½ tbsp baking powder

Topping

400 g double cream cheese (e.g. Philadelphia)
2 tbsp liquid honey

To decorate

40 g unsalted, shelled pistachios
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How it's done

The kids can help at the marked areas .

Transfer the cake mixture to a baking tray lined with baking paper.

Cake mixture

250 g butter, soft
100 g ground cane sugar
8 egg yolks
500 g carrots
2 tbsp liquid honey
2 limes, rinsed with hot water, dabbed dry, use grated zest and juice
8 egg whites
¼ tsp salt
350 g light spelt flour
200 g ground hazelnuts
2 tsp cinnamon
1 ½ tbsp baking powder

Place the butter, sugar and egg yolks in a bowl, beat using the whisk on a mixer until the mixture becomes lighter in colour. Finely grate the carrot, add the honey, lime zest and lime juice, mix. Beat the egg whites with the salt until stiff. Combine the flour, nuts, cinnamon and baking powder, add to the egg mixture in layers along with the egg whites, carefully fold in using a rubber spatula.

To bake

Approx. 35 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, leave to cool completely on a rack.

Topping

400 g double cream cheese (e.g. Philadelphia)
2 tbsp liquid honey

Mix the cream cheese and honey, spread on top of the tray bake.

To decorate

40 g unsalted, shelled pistachios

Coarsely chop the pistachios, sprinkle on top of the cake and cut into slices.

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