Maja's healthy carrot cake with only the sweetness of dates

Ingredients for 1 servings:

• 400 g carrot(s)
• 180 g Medjool dates
• 80 ml sunflower oil, cold pressed
• 3 eggs
• 400 g hazelnuts, grated
• 100 g wholemeal spelt flour
• 1 packet of baking powder
• 2 tsp cinnamon powder
• 1 pinch of vanilla powder
• 1 pinch of salt
• 180 ml orange juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

from a loaf pan, approx. 12 pieces

Preheat the oven to 175°C (top/bottom heat). Line a loaf pan with parchment paper. Grate the carrots into a large bowl. Puree the dates and oil in a blender. Add the eggs and beat the mixture for a few minutes until frothy, then add it to the carrots. Add the grated nuts, flour, baking powder, cinnamon, salt, and vanilla. Add the orange juice and mix all ingredients well. Pour the batter into the pan and bake the cake for about 40 to 45 minutes. Cut the cake into about 12 slices. If you like, you can also whip light cream cheese with a little ground vanilla and 2 tablespoons of orange juice, spread it over the cooled cake, and sprinkle with pistachios. My kids and I love our sugar-free carrot cake. And guilt-free snacking is twice as much fun!