Carrot cake with almonds and coconut flakes

PB201749
5 eggs
2 lemons
1 cup brown sugar
0.5 cup potato flour
0.5 cups of fine breadcrumbs (*gluten free)
2 tsp baking powder (*gluten free)
3 large carrots
200 g almonds in pistils (shelled, not flakes!)
100 g coconut flakes
pinch of salt

*if you are allergic to gluten

  1. Almonds and coconut flakes into a fine paste. Put lemons in hot water for a few seconds. Then, peel the lemon peel on a small-meshed grater.
  2.  Separate the egg whites from the yolks. Pour the yolks with sugar, add lemon peel and one lemon juice. Also add almonds and coconut flakes.
  3. Carrot peel on the grater and additionally mash. Add to the pulp with nuts, then add potatoflour, breadcrumbs and baking powder.
  4. Egg whites cut into rigid foam and combine with the rest of the ingredients.
  5. Bake 50-55 minutes at 180 degrees.
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