Summary

Ingredients

• 400 g carrot (s)
• 1 lemon (s), add the juice
• 4 egg (s)
• 250 grams sugar
• 3 tablespoon water, warm
• 1 pinch cinnamon
• 1 pinch (s) clove (s), ground
• 1 teaspoon lemon (s), the zest, grated
• 125 g almond (s), round
• 100 g flour
• 1 teaspoon Baking powder
• 1 pinch (s) salt
• 1 tablespoon powdered sugar

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Instructions

1. Wash the carrots, finely grate lemon juice.
2. Preheat the oven to 180 ° C. Separate the eggs, stir the egg yolks, sugar and water until creamy. Add the cinnamon, clove powder and lemon zest. Stir in the carrots, almonds and flour mixed with baking powder. Beat egg whites with salt until stiff and fold into the batter. Pour the dough into a springform pan (26cm) lined with baking paper, smooth it out and bake.
3. Turn out onto a wire rack, allow to cool and sprinkle with powdered sugar.
4. Fat: 7.3 g Protein: 5.4 g Carbohydrates: 33.0 g Dietary fiber: 2.3 g BE: 2.75