Beat the egg yolk with the sugar and salt until light and creamy.Grate the lemon, squeeze out the juice, peel the carrots, grate them finely.
coarsely chop the pecan nuts and mix everything with the cinnamon into the egg mixture.
Mix the almonds, flour and baking powder and add. Beat the egg whites until stiff, carefully fold into the mixture. Line the pots with baking paper. Fill the pots with the mixture.
Melt the butter in a pan, leave to call. Mix the butter, the flour, pistachios and sugar with a fork until the mixture turns crumbly, spread the crumble on top of the cakes.
Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave to cool on a cooling rack. Decorate with marzipan carrots and pistachios.