Carrot Cake

For the carrot cake, beat the yolks with the water and the powdered sugar until foamy, then stir in the rum, the carrots, the nuts and the flour.

Beat the egg whites with a pinch of salt until firm and then fold into the batter.

Pour the batter into a greased and crumbled cake tin and bake the carrot cake at 180° for 45-50 minutes.

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