Carrot cake from the tray

Ingredients for 1 servings:

• 8 m.-sized eggs
• 1 shot of water
• 200 g honey
• 200 g flour (wholemeal)
• 400 g almonds or hazelnuts, ground
• 400 g carrot(s), grated
• 1 tsp baking powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

can also be prepared gluten-free without flour

Separate the eggs. Beat the egg whites until stiff. Whisk the egg yolks with a splash of water and mix with the honey, flour, nuts, carrots, and baking powder. Then carefully fold in the beaten egg whites. Spread the mixture on a baking sheet and bake in the oven at 200°C for 30-50 minutes. For a gluten-free cake, simply replace the flour with 100 grams each of carrots and nuts, and use one more egg if desired. I got this recipe from a work colleague, and it’s really quick and tastes fantastic. It’s ideal as a snack because it has hardly any sugar and is very filling. You can also freeze it and enjoy it later.