Carrot Cake

For the carrot cake, separate the eggs and beat the egg whites with a little salt until stiff. Peel the carrots and grate finely. Mix the yolks, hazelnuts, carrots, sugar and lemon juice with a mixer.

Then add the flour with baking powder. Finally, fold in the egg whites. Pour into a round baking pan and bake in a preheated oven at 180 °C for about 40 minutes.

Then turn the carrot cake out of the pan and let it cool down.

Preparation Tip:

Frost the carrot cake as desired and sprinkle with chopped nuts.

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