Carrot Nut Cake

For the carrot nut cake, peel the carrots and grate finely. Finely grate the walnuts. Separate the eggs and beat the egg whites with a pinch of salt until stiff. Mix egg yolks with sugar, vanilla sugar and oil until foamy.

Mix into the yolk mixture, eggnog, walnuts, carrots and almond flour. Gently fold in the beaten egg white. Pour the mixture into a greased and floured springform pan (diameter 20 cm).

Bake at 170 °C for about 30 minutes and let cool. Cut the cake in half and spread with the jam.

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