Italian Carrot Cake | Juicy and Healthy Dessert

Peel and finely grate the carrots. Prepare a bowl and a high-sided bowl for the eggs. Separate the eggs: the yolks go into the bowl, and the whites into the high-sided bowl.

Preheat the oven to 170 °C and line a round cake tin (approx. 22 cm diameter) with baking paper. Add 90 g of cane sugar to the egg yolks and beat with a hand mixer until pale and doubled in volume. Mix in the grated carrots and ground almonds, then sift in the spelt flour, baking powder, and a pinch of salt. Thoroughly combine the mixture. Beat the egg whites until almost stiff, then add the remaining 30 g of cane sugar and beat until completely stiff. Gently fold about a quarter of the egg white foam into the carrot mixture to loosen it, then very carefully fold in the remaining foam.

Pour the batter into the prepared tin and bake at 165–170 °C for 55–60 minutes.