Date and carrot cake without sugar

Ingredients for 1 servings:

• 2 eggs
• 1 packet of vanilla sugar, optional
• 15 pitted dates
• 200 ml milk
• 200 g carrot(s)
• 100 g butter
• 50 g hazelnuts, ground
• 3 tsp baking powder
• 200 g spelt flour
• 1 tsp Ceylon cinnamon
• Butter and flour for the mold

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 40 minutes

from a springform pan

Soak the dates in the milk for at least 30 minutes, then puree. Preheat the oven to 175°C (top/bottom heat). Grease a springform pan with butter and dust with flour. In a bowl, mix the flour with the baking powder, cinnamon, and nuts. In a second bowl, whisk the eggs and vanilla sugar until foamy, then mix with the melted butter and date milk. Peel, wash, and trim the carrots, then shred them with a food processor or blender. Alternatively, coarsely grate the carrots. Add to the bowl with the wet ingredients. Mix everything briefly. Add the dry ingredients and stir quickly. Pour the batter into the springform pan and bake for about 30 minutes. Garnish tip: For a sugar-free frosting, you can mix equal parts fruit puree and cream cheese (about 120g each) until smooth and spread on the cake. Fresh fruit also works well on the cake.