Italian Carrot Cake

Peel and finely grate the carrots. Then prepare a bowl and a taller mixing container, get the eggs ready, and separate the yolks from the whites: Put the yolks into the bowl and the whites into the taller container.

Next, line a round cake tin (⌀ 22 cm) with baking paper, preheat the oven to 170 °C, and prepare the batter: Add 90 g of cane sugar to the yolks in the bowl and whisk this mixture with a hand mixer until foamy and the mixture doubles in volume. Add the grated carrots and ground almonds to the whipped mixture, sift in the spelt flour, baking powder, and a pinch of salt, and thoroughly mix the entire contents of the bowl to create a denser batter. Then, prepare an immersion blender with a whisk attachment, whisk the egg whites in the taller container until almost stiff peaks form (this takes about 2 minutes), then add 30 g of cane sugar and continue whisking until firm, stiff peaks form. Take about ¼ of the whipped egg whites and carefully fold this amount into the carrot batter in the bowl to lighten it. Then carefully fold the rest of the egg white snow into the bowl.

Pour the finished batter into the lined tin and bake for 55–60 minutes at 165–170 °C.