Carrot cake

Ingredients for 1 servings:

• 320 g carrot(s)
• 320 g almonds or hazelnuts, grated
• 200 g cane sugar
• 8 egg yolks
• 8 egg whites
• 6 tbsp flour
• 250 g powdered sugar
• 1 egg white
• 2 tbsp lemon juice
• 50 g almonds, flaked or slivered
• 150 g apricot jam

Instructions

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

super juicy

Dough: Wash, trim, and finely grate the carrots. Grate the almonds or hazelnuts. Beat the egg yolks and sugar until frothy, then stir in the carrots and nuts. Beat the egg whites until stiff peaks form and fold them into the carrot mixture along with the flour. Pour the batter into a greased and floured cake tin and bake for 50-75 minutes at 180°C on the middle rack. Let the cake cool, then turn it out of the tin. Bring the jam to a boil briefly, spread it over the cake, and let it dry slightly. Cover with the prepared glaze and sprinkle with slivered or flaked almonds. Glaze: Beat the sugar, egg whites, and lemon juice with a mixer for at least 10 minutes. Tip: For the Christmas version, use orange juice for the glaze and stir in a pinch of cinnamon.