1. Peel and grate carrots into a mixing bowl.
2. Sieve almond meal and mix with grated carrots, cinnamon powder, baking powder, flour and put aside.
3. Whip egg white with 84g of sugar and a pinch of fine table salt until high peaks form
4. Whip egg yolk with 84g of sugar and 1 tbsp of warm water until pale yellow.
5. Fold all together into a batter.
6. Pour batter into cup cake liners
7. Bake in a pre-heated oven at 160ºC for 25 minutes.
8. Melt chocolate in a bain-marie
9. Coat strawberries by dipping strawberries in the melted chocolate
10. Lay coated strawberries on a wire rack and allow it to cool and set
11. Serve carrot cup cake with strawberries.
Recipe by Chef Clement.