Carrot cake with lime glaze and pistachio crunch

Ingredients for 1 servings:

• 450 g carrot(s)
• 1 small piece(s) of ginger root, thumb-sized
• 200 g flour
• 200 g almonds, ground
• 160 g sugar
• 1 packet of baking powder
• 150 g butter or margarine as a vegan alternative
• 1 tsp cinnamon powder
• ½ tsp cardamom powder
• 3 tbsp lime juice
• 200 g powdered sugar
• 2 tbsp pistachios

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

from a springform pan

Mix the flour, nuts, baking powder, and spices together in a bowl. Melt the butter and mix it with the sugar in a separate bowl. Peel and finely grate the carrots and ginger. Add both to the butter and sugar mixture and gradually stir in the dry ingredients. Line the bottom of the springform pan with baking paper and grease the edges. Pour the batter into the springform pan. Place the cake in the oven preheated to 180°C (top/bottom heat) and bake for 45-50 minutes. Before removing the cake from the oven, test with a skewer to see if any batter sticks to the skewer. If so, the cake needs to stay in the oven a little longer. Remove the finished cake from the oven and let it cool. Once the cake has cooled slightly, remove it from the pan. Chop the pistachios to the desired size. Mix the lime juice with the powdered sugar until creamy. If it’s too thick, add a little more lime juice (careful, it’s easy to overdo it!). Pour the glaze over the cake and sprinkle with chopped pistachios. Let the glaze dry and enjoy!