Carrot cake without flour

Ingredients for 1 servings:

• 3 m.-large carrot(s)
• 150 g sugar
• 2 eggs
• 150 ml vegetable oil, neutral
• 2 tbsp lemon juice
• 1 pinch of nutmeg
• 300 g ground almonds
• Fat for the mold
• n. B. Almond(s), ground for the form
• n. B. Icing sugar for dusting

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

without flour and super easy, gluten and dairy free

Coarsely grate the carrots and set aside. Briefly mix the sugar and oil, stirring only until a smooth liquid forms; do not beat until foamy. Then add the eggs and stir everything together briefly (again, only until everything is smoothly combined). Add 250g of ground almonds and quickly mix the batter. The resulting batter should be golden yellow and sticky; then it’s just right. Add the nutmeg and lemon, then the carrots and stir everything briefly again. If the batter is still too runny, simply add another 50g of ground almonds. Grease a springform pan and line it with the remaining ground almonds. Pour in the batter and roughly smooth the surface. Bake the cake at 180°C (fan oven, top/bottom heat: 200°C) on the middle rack for 30-40 minutes. The cake will hardly rise, so don’t be surprised if it stays flat. Let the finished cake cool and sprinkle with powdered sugar. A great addition: Mix 250g of mascarpone with 2 tablespoons of powdered sugar and 2 tablespoons of rum and serve as a cream substitute.