For +/- ➓ servings250 g self-raising flour, sieved
250 g sugar or substitute e.g. zusto
1 pack vanilla sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
400 g finely grated carrots
4 eggs, separated
15 cl cooking oil
Beat egg whites with vanilla sugar to foam. Add sugar/zusto and mix until creamy.
Add egg yolks, salt, baking soda, cinnamon, oil and baking powder.
Mix in the flour and the carrots.
Grease a spring or cake tin with oil. Bake 60 m at 180 ° C.
Decorate with icing sugar or coat the cooled cake with a cream frosting: mix 1 box of Philadelphia cheese, 50 g butter, 100 g icing sugar, 1 pack vanilla sugar.
Add egg yolks, salt, baking soda, cinnamon, oil and baking powder.
Mix in the flour and the carrots.
Grease a spring or cake tin with oil. Bake 60 m at 180 ° C.
Decorate with icing sugar or coat the cooled cake with a cream frosting: mix 1 box of Philadelphia cheese, 50 g butter, 100 g icing sugar, 1 pack vanilla sugar.
