Carrot Cake

For the carrot cake, separate eggs, beat egg whites until stiff and add half of the honey. Beat yolks with orange juice, orange zest and vanilla on high speed until foamy, add remaining honey and beat again until foamy.

Empty the yolk mixture over the snow and fold in with a spatula. Add nuts and carrots and gently fold in as well. Spread on the bottom of a springform pan (28 or 26 cm diameter).

Stretch baking paper, pour in the batter, smooth it out and bake at 180°. Bake for approx. 25 – 55 min. depending on size Check with toothpick. Check with a toothpick if the cake is done. If no more dough sticks to the toothpick, the cake is done.

Turn out onto a cake rack and let cool thoroughly. For the chocolate glaze, melt the cocoa butter at 30° – 35°. Stir in cocoa powder and stir for at least 10 minutes. Stir in the honey and glaze the carrot cake with it.

Preparation Tip:

The carrot cake is baked entirely without flour and sugar.

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