Summary

Ingredients

• 200 g carrot (s) - carrots
• 4 egg (s)
• 200 g honey
• 100 g butter, soft or mararine
• 3 tablespoon lemon juice
• 1 pinch (s) salt
• 1 pinch (s) gingerbread spice
• 100 g almond (s), round
• 200 g millet flour
• 0.5 ½ pack baking powder
• 2 tablespoon almond (s), ground for the pan
• Fat, for the shape
• Icing sugar + lemon juice for the topping

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Instructions

1. Preheat the oven to 200 °. Grease the form and sprinkle with the 2 tablespoons of almonds. Clean and peel the carrots and grate them finely on the vegetable grater. Separate the eggs. Mix egg yolks with honey until creamy. Gradually hide the fat. Gradually add lemon juice, salt, gingerbread spice, almonds and carrots. Mix the flour and baking powder into the dough. Beat egg whites until stiff and fold into the mixture. Carefully pour the dough into the prepared form and bake in the oven (center: convection 160 °) for 35 minutes. Sift the powdered sugar and stir in the juice until smooth. Decorate the cake with it.
2. Instead of honey, I`ve also used sugar. It tastes just as good. Instead of icing, powdered sugar also looks nice when things have to be done quickly.
3. Always tastes good to children!
4. In a can, the cake can be kept in the refrigerator for at least 1 week and remains to