Autumnal-spicy carrot cake with walnuts and wholemeal flour

Ingredients for 1 servings:

• 550 g carrot(s), grated
• 200 g walnuts
• 150 g hazelnuts, ground
• 130 g sugar
• 1 packet of vanilla sugar
• ½ pack of baking powder
• ½ tsp gingerbread spice
• 1 tsp cinnamon powder
• 2 eggs
• 50 g butter, melted
• 250 g spelt flour, wholemeal
• 1 orange(s), the juice
• ½ lemon(s), the juice
• some jam, orange

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 30 minutes

Preheat oven to 180 degrees Celsius. Peel the carrots and grate them into a bowl. Grind the walnuts in a blender, finely grinding 100g and coarsely chopping the remaining 100g. Add the walnuts, hazelnuts, sugar, vanilla sugar, flour, cinnamon, gingerbread spice, baking powder, and eggs to the carrots in the bowl and mix with a spoon. Melt the butter and squeeze the orange and half a lemon. Add the butter and juice to the batter. Mix everything thoroughly with a spoon or a hand mixer. Pour the batter into a greased springform pan. Bake at 180 degrees Celsius for 45-55 minutes. After baking, brush with orange marmalade or decorate as desired, e.g., with icing.