Carrot Nut Cake

This is a family recipe from our chef Sabien. It comes from her German grandmother and has been baked for every festive occasion for decades. The cake is quite airy due to the whipped egg whites and has a lovely crunch from the hazelnuts and carrots. A layer of chocolate glaze finishes it off perfectly.

Carrot, lemon, hazelnuts, pasteurised free-range egg, wheat flour, baking powder, cocoa powder, light brown sugar, icing sugar, vanilla.

Allergens: ei, gluten, noten.

Energy286,11 kcal

Protein5,91 g

Fat16,22 g

of which saturated1,8 g

Carbohydrates28,06 g

Dietary fibre2,6 g

Salt0,33 g

Average weight: 80 g

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