Carrot cake is quick caloric breakfast, serve with yogurt or sour cream.
Beat 2 eggs and add them in bowl. Add the grated carrot, diced hot pepper, celery root and salt in the bowl and mix all ingredients together. Heat a pan and pour the oil. Fry the onion until tender. Put the onion in the bowl. Mix the ingredients together.
Pour the mixture in a small casserole. Garnish with tomato slices and dill. Beat the other 2 eggs and pour them over in the casserole. Sprinkle ground pepper and ground coriander on top.
Heat oven to 300°C. Bake uncovered at 300 degrees for 20-25 minutes. Let cool for 5-10 minutes before serving.
Carrot cake serve hot.