For the carrot-walnut cake, preheat the oven to 160° hot air. Wash the carrots, peel if necessary and grate finely with a food processor or by hand.
Sprinkle with a little lemon juice so they don’t brown in the meantime. Beat the eggs with 2 tablespoons of hot water. Add sugar and beat for about 3 minutes until fluffy.
Add freshly grated lemon zest, cinnamon and salt and slowly add the oil. Mix flour with baking powder and nuts and fold in. Finally, mix in the grated carrots.
Put the dough on a baking tray lined with baking paper and bake for about 35-40 minutes.