Ingredients (20 pieces):
- 250 g grated hazelnuts
- 50 g wholemeal wheat flour
- 250 g carrots
- 150 g sugar
- 5 eggs
- vanilla sugar
- lemon zest
Preparation:
Peel and finely grate the carrots. Separate the eggs and beat the egg whites with half the sugar until stiff. Beat the remaining sugar and vanilla sugar with the yolks until frothy and gradually fold in the carrots, beaten egg whites, grated hazelnuts, lemon zest and flour. Grease a baking tray or use baking paper. Spread the mixture on the tray and bake in a preheated oven at approx. 180 °C (top/bottom heat) for approx. 30 minutes.
Tip:
Decorate with dark chocolate or a creamy topping of cream cheese, cinnamon, honey and apple sauce.
