For the quick carrot cake, peel the carrots and grate finely. Beat the egg whites with a pinch of salt until very stiff and stir in the sugar until you get a glossy mixture.
Fold in the carrots and the spelt flour and bake the quick carrot cake for 30 minutes at 180°C in a springform pan with a diameter of 26 cm.
Preparation Tip:
You can also serve the quick carrot cake in small muffin molds. To do this, simply crumble the dough and distribute it among the molds. With ears made of wafers and a face on the ramekin create bunny cupcakes.
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