A cake recipe for all foodies:
Remove the peel from carrots and grate finely on a vegetable grater. Put the unbeaten honey, sugar, egg whites and baking powder in a suitable bowl and whisk until creamy.
of the mixer until creamy.
Squeeze the grated carrots well and fold into the egg white mixture together with the almond kernels, flour and ginger.
into the egg white mixture. Spread dough on baking sheets and decorate with almond slivers.
Leave to stand at room temperature for about an hour and a half Place on baking sheets.
Bake in a heated oven at 175 °C / convection oven 150 °C / gas mark 2 for about 20 minutes.
(approx. 70 calories per piece)
Tip: To give as a gift, add small homemade marzipan carrots.
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