preheat the oven on 180° whisk Eggs with salt in a clean bowl. Add vanilla sugar. mix gluten free flour with baking soda. was and dry lemon. grasp lemon into the flour. Add water and lemon juice. grasp 1/2 tonka Bean in it. grasp 80g Carrott.
Add all together and mix well.
fill gently in in cupcakes baking forms with one or two spoons.