Operation Manual

52
Ingredients
40g our
20g butter
peel of 1 lemon
juice of 1 lemon
180g carrot, grated
2 eggs
50g sugar
50g walnuts, chopped
Method
1. Separate the egg whites from the yolks.
2. Beat the yolks and sugar in a bowl until smooth.
3. With a mixer, whisk the egg whites until thick.
4. Add the carrot, our, walnuts, lemon peel, and lemon juice with
the yolks and sugar.
5. Stir well and add the whisked egg whites.
6. Grease the cooking pot with butter and pour the cake batter
into the pot.
7. Close the lid and leave the steam release valve open.
8. Select the Cake/Bake function and set the timer for 40 minutes.
9. Press start to begin cooking.
10. When cooking has nished, remove the cake and place on a
cooling rack.
11. Top with buttercream frosting and walnuts.
Carrot Cake