Carrot Cake with Almonds

Wash or peel carrots and grate. Stir in lemon juice.

Preheat the oven to 180 °C. Line a springform pan (26 cm diameter) with baking paper.

Mix flour with baking powder.

Beat egg whites with a pinch of salt until stiff.

Mix egg yolks with water and sugar until creamy. Stir in lemon zest, cinnamon, cloves. Mix in almonds, carrots and flour mixture.

Gently fold in beaten egg whites.

Pour the batter into the pan and bake for about 45 minutes on the middle rack.

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