Preparation
1. Wash, peel and finely grate the carrots. Preheat the oven to 175 degrees top and bottom heat and grease the dish and dust with flour.
2. Mix together the grated carrots, grated orange peel, ground almonds and hazelnuts and baking powder.
3. Separate the eggs. Beat the egg whites with a pinch of salt until stiff.
4. Beat the egg yolks with the Erythritol+ Pow(d)er caramel until frothy.
5. Stir in the lemon juice, oil and the carrot mixture. Carefully fold in the beaten egg whites so that the mixture remains fluffy.
6. Pour the dough into the springform pan and smooth it out. Bake for about 50 minutes and allow to cool completely.
7. For the lemon glaze, stir the Erythritol+ Pow(d)er with enough juice to make a smooth, spreadable glaze. Spread on the cake and decorate with pistachios or other chopped nuts if desired.
