Chocolate carrot pomace cake

Ingredients for 1 servings:

• 3 eggs
• 200 g sugar
• 1 pinch of salt
• 2 tbsp cocoa
• 2 tbsp water
• 125 ml oil
• 350 g carrot pomace
• 300 g spelt flour
• 1 packet of baking powder
• 4 tbsp rum

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 30 minutes

Separate the eggs and put the egg whites in a mixing bowl. Beat the egg whites with a mixer until stiff peaks form and set aside. In a second mixing bowl, beat the egg yolks with the sugar, salt, cocoa powder, and water with a mixer until very creamy. This may take a few minutes. Continue beating the batter on the highest speed of the mixer and slowly add the oil. Then add the pomace and rum and mix well again. Next, add the flour and baking powder and mix with the mixer, first slowly and then vigorously. Finally, carefully fold the beaten egg whites into the batter using a spatula. Pour the batter into a greased or parchment-lined 30 cm loaf pan. Bake in a preheated oven at 180°C (top/bottom heat) for about 1 hour and 15 minutes on the middle rack. Use a skewer to check if the cake is cooked through. Let the chocolate carrot cake cool for a few minutes and then remove it from the loaf pan. Sprinkle with powdered sugar, if desired, and serve. Note: Carrot pulp is the residue left over from juicing carrots in an electric juicer. I always add a little apple pulp, too.