250 gr carrots
70 gr almonds
1 egg + 1 egg yolk
200 gr sugar
180 gr all purpose flour
50 gr corn flour
16 gr baking powder
130 ml vegetable oil

1. Grind almonds with a food processor
2. Grate carrots
3. Whisk eggs and sugar until light an fluffy
4. Add carrots and almonds to eggs and mix well
5. Add flours gradually, baking powder and vegetable oil
6. Fill muffin cases two-thirds full and bake at 180° fan for 25 min or until a wooden skewer inserted into the center of the cake comes out clean

what to do with the egg white left? coconut macaroon



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