Carrot-almond cake

Ingredients for 1 servings:

• 125 g flour
• 100 g ground almonds
• 125 g sugar
• 4 eggs
• 1 packet of baking powder
• 1 packet of vanilla sugar
• 1 large carrot(s) (grated)
• ½ bag(s) flavoring (orange peel)
• 100 ml oil, sunflower
• Powdered sugar, for decoration

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

quickly prepared, but very tasty, light and juicy

First, mix the flour, baking powder, almonds, and orange zest in a bowl. In a second bowl, beat the sugar, vanilla sugar, and eggs on high for at least 5 minutes until fluffy. Then pour in the oil and continue beating on high for about 1 minute. Finally, briefly stir in the flour mixture and fold in the grated carrot. Grease and flour a springform pan. Bake the cake in a preheated oven at 160 degrees Celsius (320 degrees Fahrenheit) for about 35-40 minutes. After baking, open the oven and leave the cake in with the door open for a few minutes. Decorate with powdered sugar, if desired. Tip: you can omit the almonds and use 225g of flour, or use hazelnuts instead of almonds.