Carrot cake, vegan and sugar-free

Ingredients for 1 servings:

• 280 g carrot(s), grated, approx. 3 – 4 carrots
• 1 apple
• ½ lemon(s)
• 200 g hazelnuts, ground
• 130 g flour of your choice
• ½ pack of cream of tartar baking powder
• 1 pinch(s) of sea salt or rock salt
• ¼ tsp cinnamon
• ¼ tsp cardamom
• 120 g dates
• 100 ml coconut oil
• 125 ml plant milk (plant drink) (rice milk, almond milk or soy milk)
• 1 pack of dark chocolate coating
• some flowers, dried

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

super juicy and delicious, sweetened only with dates

Pit the dates and soak them in water for about 2 hours. Peel and grate the carrots. Wash the apple and grate it with the peel, then squeeze the lemon juice over it. Mix all the dry ingredients together. Heat the coconut oil slightly until it is liquid. Place the dates and coconut oil in a small blender or chop them with a hand blender. Mix all ingredients well. Line a springform pan with baking paper, pour in the prepared batter, and smooth it down. Bake in a hot oven at 180°C (top/bottom heat) on the middle rack for about 55 minutes. Then let it cool slightly and turn it out. Melt the chocolate glaze in a water bath and spread it over the cooled cake. Immediately arrange the dried flowers on top.