Carrot cake with bluecorn

Carrot cake with bluecorn


  • 25 dag of carrot
  • 20 dag of walnuts
  • 15 dag of cane sugar
  • 10 dag of bluecorn flour
  • 1 lemon
  • 5 eggs
  • 2 spoons of baking powder
  • Butter and breadcrumbs for baking pan


Peel the carrot and grate on a fine grater. Peel off the parboiled lemon zest, squeeze the juice out of it and stir together with the carrot. Mince 10 dag of nuts and stir them together with flour and baking powder. Whisk the egg whites until stiff, adding sugar gradually. Stir the egg whites delicately together with the egg yolks, carror, flour and other ingredients. Chop up 10 dag of nuts and add to mixture. Butter the baking pan and top it with breadcrumbs. Stir up the whole mixture and pour into the baking pan. Bake for 1h at 190 degrees.

Enjoy the meal!