Carrot Cake

For the carrot cake, melt the butter in the microwave and set aside to cool. Finely grate the carrots.

Separate the eggs and whip the egg whites until stiff. Sift the flour into a bowl with the baking powder.

Add the grated carrots, the juice of the lemon, the lemon zest, the almonds, the sugar and the salt to the bowl and mix everything roughly with a fork.

Then mix the egg yolk with the cooled butter and add to the rest of the ingredients. Last but not least, gently fold the beaten egg whites into the batter.

Pour the batter into a greased pan (cake pan or loaf pan) and bake at preheated 180 °C for about 50-60 minutes.

Cover the cake with a lemon glaze.

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