Summary

Ingredients

• 6 egg (s)
• 250 grams sugar
• 150 grams flour
• 150 g breadcrumbs
• 1 teaspoon cinnamon
• 1 sachet lemon peel or
• 1 lemon (s), untreated, remove the zest it
• 1 sachet vanilla sugar
• 200 g hazelnuts, rated
• 500 g carrot (s), rated
• 1 sachet baking powder

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Instructions

1. Separate the eggs. Beat the egg whites with 125 g sugar until stiff and set aside. Mix the egg yolks with the remaining sugar, vanilla sugar, cinnamon, baking powder and lemon zest until frothy.
2. Then stir in the flour, breadcrumbs and hazelnuts. Add the carrots. Then fold in the egg whites. Spread the tough mixture on a baking sheet and bake at 180 degrees for about 30 minutes.
3. The recipe comes from my sister and the cake should stay moist for a long time.