Carrot cake with bean flour

© Markus Biedermann


  • 5 eggs, seperated in yolks and whites
  • 300 g sugar
  • 1 lemon – juice and zest
  • 150 g almonds grated
  • 150 g hazelnut grated
  • 350 g carrots peeled and grated
  • 60 g white bean flour – finely ground and sieved in a blender
  • 30 g cornflour
  • Cinnamon
  • clove powder
  • 10 g baking powder
  • 3 g salt
  • 30 g cherry

Glaze and edge

  • 60 g apricot jam warm / hot
  • 50 g hazelnuts


  1. Weigh and prepare all ingredients. Separate the eggs. Finely grind white beans in blender and sift. Mix bean flour and baking powder. Butter a springform pan and sprinkle with grated almonds.
  2. Beat egg yolks with sugar until foamy. Add lemon juice, cherry, cinnamon, zest and a pinch of clove powder.
  3. Beat the egg whites with the salt until stiff and carefully stir into the mixture.
  4. Fill the mixture into the springform pan. Bake at 170 °C for about 1 hour. Test with a needle.
  5. Heat the jam. Spread on the cooled cake. Sprinkle the edge with grated nuts.

Tip: Finish cake with sugar icing and decorate with marzipan carrots.

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