Grate the carrots finely, put them in a tea towel or carbon copy and squeeze them out. Separate the eggs. Cream butter and 70 g diabetic sweetener. Stir in the egg yolks separately. Stir in carrots and hazelnuts. Beat egg whites with salt until stiff. Mix flour, baking powder and cinnamon, alternating with the beaten egg white. Fill the dough into a greased box form (approx. 20 cm long). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Leave to cool down a little. For the icing, mix 30 g diabetic sweetener and lemon juice. Spread the icing on the still warm cake, let it dry
You can exchange these ingredients:
You can replace the diabetic sweetness for the dough with 100 g sugar. For the icing, use approx. 80 g icing sugar instead of diabetic sweetness