Joerg's Carrot Cake

Yesterday, I decided to make a carrot cake to use up the carrot pulp left over from the carrot juice my husband made for me. I think that this recipe would be better with grated carrot, but it was still good nevertheless!  I dug up the recipe from my recipe book -- I haven't tried it before and it comes from Joerg in Zurich.

Joerg's Carrot Cake

5 egg yolks
150 grams sugar
2 tablespoons water
1/4 teaspoon salt

Beat all the above together until a bit foamy.

250 grams grated carrots
lemon peel (grate off the yellow cover, not the white part underneath, and make
                sure you buy a "bio"-lemon as others are usually treated with pesticides)
1 tablespoon cinnamon

Add and mix the above ingredients together with the yolk and sugar mixture.

5 egg whites

Beat the egg whites till the foam stays in when you turn the pot upside down.
Then put this on top of the yolk and carrot mass.

250 grams ground almonds
75 grams flour
1/2 tablespoon baking powder

Put on top of the beaten egg whites.
Fold in the whole mass carefully until just homogeneous, taking care that the egg white does not collapse too much.

Put in a cakeform and bake for 45 to 55 minutes at 180 degrees Celsius (preheated oven, lower and upper heat).  Test with a toothpick in the middle to make sure it is cooked.

For the icing:

150 to 200 grams powdered sugar
a little lemon juice (just enough to turn the sugar into a semi-liquid mass)

Combine and spread on top of cake.

All that's left after half a day :-) No icing -- healthier.