Carrot cake with walnuts and fig butter

Ingredients for 1 servings:

• 125 g butter, soft
• 4 soft figs
• ½ tsp, smothered cinnamon
• ½ tsp coriander powder
• 200 g carrot(s)
• 50 g walnuts
• 2 eggs, size M
• 100 g sugar
• 90 g sunflower oil
• 150 g wheat flour
• 1 ½ tsp baking powder

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 15 minutes

for a loaf pan

For the fig butter, cut the figs into small pieces and mix with the softened butter, cinnamon, and coriander. Wrap them in cling film and place them in the freezer for about 1 hour. Preheat oven to 180°C (160°C fan-assisted oven) and place a rack on the second rack from the bottom. Peel and coarsely grate the carrots, and coarsely chop the walnuts. Beat the eggs and sugar until fluffy, gradually adding the oil while stirring. Add the flour and baking powder a spoonful at a time while stirring, and mix everything into a smooth batter. Fold in the carrots and walnuts and pour everything into a loaf pan lined with baking paper. Bake in the hot oven for 40 minutes, then let cool in the pan for about 15 minutes. Remove the fig butter from the freezer in good time so it doesn’t harden too much. Remove the cake from the pan, cut into pieces, and serve with the fig butter. 360 kcal per serving.