Easter Carrot Cake without Fat

For the Easter carrot cake, separate the eggs, beat the egg whites with a pinch of salt until stiff. Beat egg yolks and baking sugar until foamy. Peel the carrots and grate finely.

Place in a sieve to allow them to drain if necessary. In a large winnowing bowl, mix kamut flour with baking powder, then add hazelnuts and cinnamon.

Stir the carrots and lemon zest into the yolk mixture, add the yolks and beaten egg whites to the hazelnut mixture and gently fold everything in with each other using a spatula.

Thoroughly grease a large bunny mold or two cake pans, each 24 cm in diameter, sprinkle with breadcrumbs and pour in the mixture.

Preheat the oven to 160 degrees and bake the cake for about 1 hour. Test the cake with a chopstick to see if it is done, then turn it out onto a rack and let it cool.

Coat the cold cake with a glaze made of powdered sugar and lemon juice.

Preparation Tip:

If you like, you can also cover the Easter carrot cake with chocolate icing.

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