Carrot cake with raisins

Ingredients for 1 servings:

• 400 g carrot(s)
• 3 large eggs
• 150 g sugar
• 200 g flour
• 200 g almonds, ground
• 1 packet of baking powder
• 1 tbsp vanilla sugar
• 1 tsp cinnamon powder
• 100 ml oil
• 3 tbsp rum raisins
• 1 pinch of salt
• n. B. Powdered sugar for sprinkling

Instructions

Working time approx. 40 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 40 minutes

First, peel and grate the carrots. Separate the eggs. Beat the egg whites with a pinch of salt. Line a 26 cm springform pan with baking paper. Mix the flour, almonds, and baking powder in a bowl. Preheat the oven to 180°C. Beat the egg yolks with the sugar and vanilla sugar until creamy. Add the oil, carrots, raisins, and cinnamon powder. Stir in the flour and almond mixture. Finally, carefully stir in the egg whites. Pour the batter into the springform pan lined with baking paper. Bake for 40 minutes using conventional oven and then for about 10 minutes using fan-assisted oven, depending on the oven. Once the cake has cooled, sprinkle with powdered sugar, if desired.