Carrot cake with honey

Ingredients for 1 servings:

• 200 g carrot(s)
• 4 eggs
• 200 g honey
• 100 g butter, soft or margarine
• 3 tbsp lemon juice
• 1 pinch of salt
• 1 pinch of gingerbread spice
• 100 g almond(s), ground
• 200 g millet flour
• ½ pack of baking powder
• 2 tbsp almond(s), ground for the mold
• Fat, for the shape
• Powdered sugar + lemon juice for the icing

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Preheat oven to 200°C. Grease the pan and sprinkle with 2 tablespoons of almonds. Clean and peel the carrots, and finely grate them. Separate the eggs. Beat the egg yolks with honey until creamy. Gradually beat in the fat. Gradually add the lemon juice, salt, gingerbread spice, almonds, and carrots. Mix the flour with the baking powder and stir into the batter. Beat the egg whites until stiff and fold into the mixture. Carefully pour the batter into the prepared pan and bake in the oven (center: fan oven 160°C) for 35 minutes. Sift the icing sugar and stir it into the icing with the juice until smooth. Decorate the cake with this. I have also used sugar instead of honey. It tastes just as good. If you’re in a hurry, icing sugar also looks nice instead of icing. Kids always like it! The cake will keep in a tin in the refrigerator for at least a week and will keep for a long time.