1. Beat egg yolks and sugar until thick and soft. 2. Add gradually step by step lemon zest, spices and carrots, almonds, flour and baking powder. 3. Beat egg whites until stiff, then fold gently into carrot mixture. 4. Grease your 10 inch (24-26 cm) baking tin and coat with bread crumbs. 5. Pour batter into tin, and bake at 350°F (180°C) for about 50 minutes (heat and timing are basing it on convection oven). 6. Check with a tooth stick before taking out. 7. Cool down and remove put on your cake plate. 8. Mix icing sugar and ginger lemonade until well incorporated and spread over cooled cake. 9. Decorate with carrot-sweets. 10. Note: I shape the carrots myself with marzipan. ---------------------------------------------------------------------------
Nutrition
Ingredients
