Small carrot cake

For six 290 ml (10.2 fl.oz) WECK® mold jars with a diametre of 100 mm
Small carrot cake
Order directly 290 ml WECK® mold jars


  • 350 g carrots
  • 4 yellow of an egg (size L)
  • 200 g sugar
  • 1 dash of salt
  • towelled skin of half an untreated lemon
  • 40 ml lemon juice
  • 20 ml almond-liqueur
  • 4 white of an egg (size L)
  • 250 g powdered almonds without shell
  • 10 g starch flour
  • butter and breadcrumbs for the jars
  • icing sugar for decoration


Grease the jars with soft butter and cover the inside with the breadcrumbs. Preheat the oven to 175° C.

Peel the carrots and grate them. Put the yellow of the eggs with 1/3 of the sugar, a dash of salt, the lemon skin and juice and the almond liqueur in a bowl and stir it until it's foamy. It should get a creamy bulk. Then whisk the white of the eggs stiff, add the rest of the sugar and whisk on until it's firm. Now mix the powdered almonds with the starch and the carrot raspers. Fold at first 1/3 of the beaten egg whites in the mixture of the yellow of the eggs and mix it accurately. Then add the rest of the beaten egg whites on top and cover it with the almond-mixture. Now fold it carefully with a wooden spoon in.

Devide the dough in equal Shares to the jars. Put the jars on the oven-grill and bake them 50 minutes. Proof the cakes with a wooden stick, if they are well done. If they are, take them off the oven and let them cool down. Afterwards cover the cakes with icing sugar.