Clean the carrots and grate finely with the Bircher grater, mix with flour, spices and almond kernels.
2. beat the egg yolks with the honey until fluffy. Fold in the juice of one lemon and the lemon peel.
3. preheat the oven to 200 °C. Grease the pan well and sprinkle with chopped nuts. 4.
Whip the egg whites into beaten egg whites and fold into the egg yolk mixture alternately with the carrot mixture. Fill the dough into the form.
Bake the carrot and almond cake on a medium shelf at 200 °C for about 15 minutes, then reduce the temperature to 130 °C and bake for 35 minutes.
Tip: Stock up on high-quality spices – it pays off!
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