Gluten-free carrot cake with apples and nuts

Ingredients for 1 servings:

• 3 m.-large carrot(s)
• ½ apple
• 200 g hazelnuts, alternatively almonds or half and half
• 100 g oat flakes
• 4 eggs
• 150 g butter, soft
• 2 tbsp cornstarch
• 4 tsp baking soda or baking powder
• 130 g sweetener (date sweetener) or honey
• 1 tsp cinnamon powder
• e.g. yogurt with coconut flavor for the topping

Instructions

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

without flour and free from refined sugar

Preheat the oven to 200°C (top/bottom heat). Wash, peel, and finely grate the carrots and apple. Combine the dry ingredients (nuts, oats, starch, baking soda, sweetener, and cinnamon). Beat the eggs and butter with a mixer. Add the dry ingredients and mix with the butter mixture. Finally, fold in the apple and carrots. Transfer everything to a baking dish lined with parchment paper. Bake in the hot oven on the middle rack for about 25-30 minutes. Tips: You can also bake the cake in a 22cm springform pan or in muffin tins. I used coconut yogurt as the topping. This cake is perfect for the Christmas season.