Carrot Cake

For the carrot cake, beat the yolks, sugar, rum, vanilla sugar and spices until foamy. Then gradually mix in grated almonds and finely grated carrots.

Stir in flour. Finally, beat egg whites to snow and fold in as well. Pour the cake mixture onto a floured and greased baking tray or into a pan and bake for about 40 minutes at approx. 180 °C.

When the cake has cooled, sprinkle with powdered sugar.

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