Carrot Bars

Preheat oven to 175°C fan (200°C conventional) and line a baking sheet with parchment paper.

Separate the eggs and beat the egg whites in a clean, grease-free bowl until stiff.

Beat the yolks with sugar, salt, vanilla sugar, carrot purée and finely grated lemon zest until fluffy.

In a second bowl, mix flour, baking powder, ground almonds, ground hazelnuts, cinnamon and oats well.

Add the dry ingredients to the egg-yolk and carrot mixture and briefly stir to a smooth batter.

Fold the egg whites in gently in portions until no large white streaks remain.

Spread the batter evenly on the baking sheet.

Bake in the preheated oven for 15–20 minutes until the surface is lightly golden and a skewer comes out clean.

Let cool completely, then cut into squares and dust with powdered sugar or coat with chocolate if desired.