Summary

Ingredients

• 500 g carrot (s)
• 6 egg yolks
• 250 g cane suar
• 1 pinch (s) salt
• 1 lemon (s), zest, untreated
• 1 pinch vanilla pulp
• 1 pinch cinnamon
• 200 g desiccated coconut
• 50 g almond (s), round
• 80 g flour (whole wheat flour)
• 160 g oatmeal
• 1 packet baking powder
• 3 egg whites

For the glaze:

• 100 g powdered suar
• 1 lemon (s), add the juice from it
• Water, a few drops
• 50 g oat flakes or coconut flakes

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Instructions

1. Clean the carrots and grate them very finely. Mix the egg yolks with half the amount of sugar until frothy. Add salt, grated lemon zest, vanilla pulp and cinnamon and fold in.
2. Mix coconut flakes, almonds, flour, oat flakes and baking powder well and gradually stir into the batter. Beat egg whites into snow, pour in the remaining sugar while stirring constantly. Fold the egg whites under the mass.
3. Line the baking sheet with baking paper, place the dough on it and smooth it out, bake in a preheated oven at 180 ° C for about 30 minutes.
4. Mix powdered sugar, lemon juice and a few drops of water to a spreadable glaze and spread on the cooled cake. Before drying, garnish with oat flakes or coconut flakes.