Quick nut and carrot cake with xylitol

Ingredients for 1 servings:

• 4 eggs, separated
• 80 g butter or margarine, soft
• 130 g sweetener (xylitol)
• 20 g brown sugar
• 40 g oil (sunflower)
• 50 g spelt flour, alternatively wholemeal flour
• 350 g hazelnuts, ground
• 1 packet of baking powder
• 2 carrots
• 1 pinch of cinnamon

Instructions

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

Sugar-free, low in carbohydrates, suitable for diabetics

Separate the eggs. Beat the egg whites until stiff. Beat the egg yolks with the margarine/butter and xylitol for about 2 minutes until creamy. Add the brown sugar. This small amount is purely for flavor, giving it a caramelly taste. You can omit it if you like. Stir in the sunflower oil. Combine the spelt flour, ground hazelnuts, and baking powder and stir in. Peel and finely grate 2 carrots. Fold into the nut mixture along with the beaten egg whites. Season with a dash of cinnamon. If the batter isn’t smooth enough, add a splash of lukewarm water. Pour the batter into a marble cake pan and bake at 180 degrees Celsius for about 40 minutes.