Carrot Cakes

For the carrot cakes, finely grate the carrots.

Beat the egg yolks with 2/3 of the sugar until creamy, then add the carrot flakes, the flour mixed with baking powder, the ground almonds, salt and lemon zest.

Finally, whip the egg whites until stiff, then add the remaining sugar while continuing to whip. Fold the egg white mixture into the carrot mixture. Fill the dough into small, greased cake pans sprinkled with breadcrumbs (greasing and sprinkling is not necessary with silicone cake pans) and bake at 180 degrees for about 20-30 minutes. It is best to do a stick test.

Sprinkle the finished, cooled carrot cakes with powdered sugar and decorate with the marzipan carrots.

How to form the carrots from marzipan step by step, you can see in this video.

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