Summary

Ingredients

• 200 g carrot (s)
• 3 small egg (s), including the egg white
• 3 small egg (s), including the yolk
• 90 g suar, brown
• 2 pinches cinnamon
• 75 g hazelnuts
• 1 teaspoon Baking powder
• 75 g flour

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Instructions

1. Peel the carrots and grate finely. Mix the egg yolks with the sugar and 3 tablespoons of hot water until creamy. Fold in the carrots. Mix the cinnamon, nuts, baking powder and flour and mix with the egg and carrot mixture. Beat egg white until stiff and fold into the carrot mixture. Pour into a muffin pan. Bake at 160 degrees for 20 minutes.