Carrot cake waterloo recipe

Carrot Cake Waterloo recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Carrot cake is a classic dessert loved by many for its moist and flavorful taste. This recipe for Carrot Cake Waterloo takes this beloved treat to the next level with a unique twist. The combination of grated carrots, warm spices, and a rich cream cheese frosting creates a delectable dessert that is sure to impress. Whether you're a carrot cake enthusiast or simply looking for a new dessert to try, this recipe will satisfy your sweet tooth.

Keywords: carrot cake, dessert, recipe, moist, cream cheese frosting.

Carrot cake waterloo recipe details

Carrot cake waterloo recipe, recipe Rating: 4.6
Number of votes:106

Ingredients:

5 eggs yolks

1 Tablespoon grated lemon rind

1-1/2 cups sugar

10-1/2 ounces carrots

10-1/2 ounces ground almonds

4 Tablespoons flour or cornstarch

1/2 teaspoon cinnamon

1 pinch ground cloves

1 teaspoon baking powder

1 pinch salt

2 Tablespoons kirsch schnapps or rum (as desired)

5 eggs whites, beaten until stiff

3 Tablespoons apricot marmalade

Glaze

1-1/2 cups confectioners’ sugar

1/2 egg whites

2 Tablespoons lemon juice or kirsch schnapps

Instructions:

Beat the egg yolks, lemon rind, and sugar until creamy. Peel and grate the carrots. Immediately fold in the egg yolks together with the almonds. Add the flour or cornstarch, cinnamon, cloves, baking powder, and salt. Pour in the kirsch schnapps or rum. Fold in the stiff egg whites. Pour the batter into a 9-inch springform pan. Bake for 60 minutes at 375 degrees.

Spread the lukewarm surface with the apricot marmalade. Mix the ingredients for the glaze and pour over the cake. Spread the glaze in a circular motion over the top and sides of the cake. (You may also forgo the glaze and simply sprinkle the cooled cake with confectioners’ sugar.)