Carrot Cake or Muffins

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

4 large egg (s), or 5 smaller ones, separated
220 g suar
250 g carrot (s), finely rated
250 g hazelnuts, rated, also other nuts or a mixture
1 packet vanilla sugar
0.5 ½ pack baking powder
1 pinch cinnamon
4 tablespoon rum
Fat and breadcrumbs for the mold

Instructions

Beat the egg whites until stiff, mix the remaining ingredients quickly. Fold in the egg whites. Grease the 26 cm diameter cake pan or loaf pan or muffin cups, sprinkle with breadcrumbs, pour in the batter. Bake at 175 ° C top / bottom heat for approx. 45-50 minutes (cakes) or 25-30 minutes (muffins). Make a chopstick test.

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