Almond Carrot Cake

For the almond-carrot cake, peel and grate the carrots and apples. Separate the eggs and beat the egg whites until stiff. Cream the yolks with the sugar and vanilla sugar and add the almonds, apples, carrots and lemon juice and mix. Then mix the flour with the baking powder and fold in alternately with the beaten egg whites.

Pour the mixture into a greased and crumbled pan and bake in the oven at 170 °C for about 50 minutes. Cover with icing (powdered sugar with a little water or lemon).

Preparation Tip:

Garnish the almond-carrot cake with marzipan carrots.

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