Turkish carrot cake

Ingredients for 1 servings:

• 450 g flour
• 500 g sugar
• 1 pinch of salt
• 500 g oil
• 9 eggs, separated
• 600 g carrot(s)
• 2 packets of baking powder
• 1 tsp cinnamon
• 250 g walnuts, grated
• Marzipan, (marzipan turnips) or icing sugar or icing made from icing sugar with kirsch or lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

from our holiday in Side

Wash, peel, and finely grate the carrots. Beat the egg yolks with sugar and salt until creamy. Combine the cinnamon, flour, baking powder, and nuts. Stir the mixture and the carrots into the egg custard, then stir in the oil. Beat the egg whites until stiff and carefully fold the beaten egg whites into the batter. Place the batter on a large, deep baking sheet lined with baking paper and bake at 180 degrees Celsius for about 50 minutes. Let cool. Cut the cake into slices and garnish with marzipan turnips, sprinkle with powdered sugar, or glaze with powdered sugar and kirsch or lemon juice.