Small Carrot Cakes

Ingredients

• 250 g carrots
• 5 eggs
• 200 g sugar
• 1 tsp lemon zest (unprocessed)
• 75 g flour
• 1 tsp Baking powder
• 1 tsp cinnamon powder
• 2 tbsp Cornstarch
• 100 g ground hazelnuts
• 100 g Ground Almonds
• soft butter (for the glasses)
• soft breadcrumbs (for the glasses)

Instructions

1. 1.

   Preheat the oven to 160°C fan. Butter the glasses and dust them with breadcrumbs.

2. 2.

   Wash, peel and finely grate the carrots. Separate the eggs; beat the yolks with sugar until fluffy and add the lemon zest. Mix flour, baking powder, cinnamon and cornstarch, then fold into the egg mixture. Add grated carrots, hazelnuts and almonds and stir well. Whisk the whites stiffly and fold them into the carrot‑nut batter.

3. 3.

   Fill the glasses about 2/3 full with the batter and bake in the preheated oven for about 25 minutes until golden brown (test with a skewer). Remove from the oven, seal and let cool.