Carrot Cake

For the carrot cake, beat the yolks with half of the sugar and the vanilla sugar until foamy.

Finely grate the carrots and sprinkle with lemon juice. Stir into the yolk mixture. Beat egg whites until snowy, add the rest of the sugar and continue beating until a cut remains visible with a knife.

Pour the snow on top of the yolk mixture, sprinkle the flour mixed with baking powder on top and gently fold everything in.

Pour the batter into a well greased and floured baking pan. Put the oven rack on the lowest shelf of the oven.

Bake the carrot cake at 170°C for about 45-50 minutes.

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