Carrot Cakes

For the carrot cakes, first beat the egg yolks with the sugar until well creamed.

Mix the baking powder with the flour and gently add the ground almonds, the grated carrots, salt and lemon zest to the egg yolk-sugar mixture.

Beat the egg whites until stiff, fold the beaten egg whites into the carrot mixture. Pour the batter into the greased glasses sprinkled with breadcrumbs. Please fill no more than two-thirds of the height of the glass!

Bake at 180 °C for about 25 minutes. Close the glasses (attention: hot!) and bake the carrot cakes in the oven for another 10 minutes at 100 °C, then let them cool down.

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