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Mix the yolks with the sugar until they become frothy then add the oil and mix until you get a homogeneous composition.
In a bowl, mix the grated carrots, flour, walnuts and baking powder, add them over the yolks and mix well.
Separately beat the egg whites with the salt powder and add the composition earlier, stirring with a spatula from top to bottom so that the composition remains aerated.
Pour the composition into the tray lined with baking paper (I used the cake, which is quite large) and turn 180 degrees until the toothpick test passes.
After it cools, powder it with powdered sugar, cut it and serve it with a hot tea.