Carrot Cake with Cinnamon

Name: Carrot Cake with Cinnamon
Yield: 10
Ingredients: 4 large eggs (separated); 1 cup of sugar (180 g); 1 cup of grated carrot (100 g); 1 1/2 cups of all-purpose flour (120 g); 1 teaspoon of active dry yeast; 1/3 cup of oil (80 ml); 1 teaspoon of ground cinnamon; 2 tablespoons of confectioner's sugar (for dusting); 2 sticks of cinnamon (for decorating)

1
4 large eggs (separated)
2
1 cup of sugar (180 g)
3
1 cup of grated carrot (100 g)
4
1 1/2 cups of all-purpose flour (120 g)
5
1 teaspoon of active dry yeast
6
1/3 cup of oil (80 ml)
7
1 teaspoon of ground cinnamon
8
2 tablespoons of confectioner's sugar (for dusting)
9
2 sticks of cinnamon (for decorating)

Ingredients

1
4 large eggs (separated)
2
1 cup of sugar (180 g)
3
1 cup of grated carrot (100 g)
4
1 1/2 cups of all-purpose flour (120 g)
5
1 teaspoon of active dry yeast
6
1/3 cup of oil (80 ml)
7
1 teaspoon of ground cinnamon
8
2 tablespoons of confectioner's sugar (for dusting)
9
2 sticks of cinnamon (for decorating)

Directions

1
In a stand mixer, beat the egg whites until soft peaks form (approximately 2 minutes)
2
Add the sugar and continue beating until stiff peaks form (approximately 2 minutes)
3
Add the yolks and beat until the mixture is smooth (around 5 minutes)
4
Set aside
5
In a medium bowl, combine the carrot, flour, and yeast; mix well and add to the yolk mixture
6
Mix carefully
7
Add the oil and cinnamon; mix well
8
Place in a 20 cm diameter refrigerator-safe container and cook on low heat in the microwave (around 25 minutes)
9
Let cool
10
Deseed, let cool completely, and dust with confectioner's sugar
11
Decorate with cinnamon sticks and serve
12
211 calories per slice