Carrot Cake Delight

Ingredients for 1 servings:

• 5 egg whites
• 5 egg yolks
• 100 g sugar
• 1 tsp sweetener, liquid
• 200 g nuts (e.g. 100 g each hazelnuts and almonds), ground
• 100 g flour
• ½ pack of baking powder
• 1 pinch of salt
• 1 pinch of cinnamon
• 300 g carrot(s), very finely grated
• 100 g cake icing (hazelnut icing) or
• 200 g powdered sugar
• 2 tbsp water
• Fat for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

light nut and carrot cake

Beat the egg whites until stiff peaks form and refrigerate. Beat the egg yolks with the sugar and sweetener until frothy. Combine the nuts, flour, baking powder, salt, and cinnamon. Fold the egg whites into the egg yolk mixture, then carefully stir in the nut mixture. Finally, fold in the carrots. Pour the batter into a greased springform pan and bake at 175°C (convection oven) for about 60 minutes on the middle shelf. Then let it cool thoroughly and spread with hazelnut glaze. Instead of hazelnut glaze, you can also use 200g of powdered sugar mixed with 2 tablespoons of water as a glaze. The kcal information refers to 100g of hazelnut glaze.