Gluten-free zucchini and carrot cake

Ingredients for 1 servings:

• 6 eggs
• 250 g mixed white/brown sugar
• 1 tbsp vanilla sugar
• 250 ml sunflower oil
• 400 g zucchini, yellow/green, with skin
• 200 g carrot(s)
• 300 g flour mix, gluten-free (Mix C from Schär)
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tbsp, levelled cocoa powder
• 200 g hazelnuts, ground
• Powdered sugar for dusting

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

lactose-free, from a brownie mold, approx. 16 pieces

Preheat the oven to approximately 160°C (top/bottom heat). Wash the zucchini, trim off the first and last ends, and grate the zucchini. Peel the carrots, trim off the first and last ends, and grate the roots. Whisk the eggs, sugar, and vanilla sugar until very frothy. While whisking, slowly add the oil in a thin stream. Slowly fold the grated zucchini and carrots, as well as the ground hazelnuts, into the foam mixture, ideally using a rubber spatula. Mix the flour, baking soda, baking powder, and cocoa powder, sift over the mixture, and carefully fold in. Pour the fairly runny batter into a tall brownie pan lined with baking paper or a shorter baking sheet and bake at approximately 160°C (top/bottom heat) for about 60-70 minutes, depending on the oven. Dust the cooled cake with powdered sugar.