Ingredients - serving 4
400 gr. Carrots
250 gr. Light Yogurt
150 gr. Flour
100 gr. Sugar
60 gr. Sugar cane
60 gr. Raisins
50 gr. Walnut kernel
2 Teaspoons Yeast
1 Teaspoon Cinnamon
1 Teaspoon Bicarbonate
2 Albumen eggs
½ Teaspoon Vanillin
Make the raisins soften in lukewarm water.
Peel carrots therefore finely grate them.
Sift flour, yeast, bicarbonate and sugar.
Squeeze raisins, roughly mince it with walnuts and put into a bowl.
Add sugar cane, cinnamon, a pinch of nutmeg and mix well.
Separately mix yogurt with egg whites, egg and vanilla
Put in a bowl ingredients and stir well with a spatula till to make a smooth cream, then pour it in a buttered and floured pie pan, cook it in oven preheat to 180 degrees C. for 45-50 minutes.
Remove the cake from oven, let it cool and serve.