Ingredients: (Baking form, 24 cm ø), ½ lemon (untreated), 350 g carrots (raw, grated), a pinch of cinnamon, 6 eggs, 300 g sugar, 1 dash salt,1 dash cinnamon,200 g hazelnuts (grated),115 g white flour,1 tspn bakingpowder, Glaze: 200 g powdered sugar, 1 tbsp lemon juice, 1 tbsp water
Preparation: Grease the baking form and pre-heat the oven to 180° C (355° F). Squeeze the juice out of the lemon and scrape off a bit of its peel. Grate the carrots and mix them with the lemon juice, grated lemon peel and the cinnamon. Separate the egg yolks from the egg whites. Beat the egg yolks until they are fluffy. Add the sugar, blend in a dash of salt and the cinnamon. Add the grated carrots and the hazelnuts. Mix everything well. Add the flour and mix. Beat the egg whites until they are fluffy and stiff. Add the egg whites and blend together. Place the finished carrot cake dough in the baking form and bake at 180° C (355° F) for 50 – 60 minutes. After you take the cake out of the oven, let it cool.