John Myers
Ingredients for 1 servings:
- 250 g brown sugar
- 1 tsp, heaped cinnamon
- 1 packet of vanilla sugar
- 250 ml sunflower oil
- 50 ml pumpkin seed oil
- 4 eggs
- 375 g carrot(s), finely grated
- 200 g nuts, mixed, chopped
- 200 g spelt flour
- 50 g wheat flour
- 1 packet of baking powder
- some lemon juice
- powdered sugar
- Chocolate icing, optional
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes
wholesome and super juicy
Using a hand mixer, combine the sugar, cinnamon, vanilla sugar, oil, and eggs until smooth. Add the finely grated carrots and chopped nuts and mix thoroughly. Mix the flour with the baking powder and add it little by little. This will form a fairly thick batter. Pour this batter onto a baking sheet lined with baking paper or into a prepared pan and bake in a preheated oven at 180°C for about 50 minutes. Brush the finished cake with a mixture of lemon juice and powdered sugar or cover it with chocolate icing. For the nuts, you can use almonds, pumpkin seeds, or hazelnuts. Coconut flakes, walnuts, etc. will also work. I’ve also made it with the full amount of wheat flour, replaced the nuts with coconut flakes, added chocolate sprinkles to the batter, etc. Every variation is delicious!
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