My moist carrot and nut cake

Ingredients for 1 servings:

• 250 g carrot(s)
• 125 g butter
• 1 packet of vanilla sugar
• 60 g brown sugar
• 3 eggs
• 100 g wheat flour type 1050
• 2 tsp, leveled baking powder
• 1 tsp, leveled cinnamon powder
• 200 g hazelnuts, ground
• 100 g powdered sugar
• 20 g almond flakes
• 50 g chocolate shavings
• Fat and breadcrumbs for the form

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

for 12 pieces

Peel and finely grate the carrots. Beat the butter, vanilla sugar, and sugar for about 5 minutes until creamy. Separate the eggs and stir in the egg yolks. Mix the flour, baking powder, cinnamon, and nuts. Fold into the batter, alternating with the carrots. Preheat the oven to 175°C (top/bottom heat). Grease a 26 cm springform pan and sprinkle with breadcrumbs. Beat the egg whites until stiff peaks form and fold into the carrot batter. Pour into the pan, smooth the surface, and bake on the middle shelf for 45-50 minutes until golden brown. Place the cake on a wire rack to cool. Mix 75 g of powdered sugar with water or apple juice drop by drop to form a thick glaze and spread it over the cake. Sprinkle the flaked almonds around the edges. Let the glaze dry. Garnish the cake with chocolate shavings and the remaining powdered sugar.