Spelt carrot cake without sugar

Ingredients for 1 servings:

• 350 g carrot(s), peeled
• 150 g pitted dates
• 4 large eggs
• ½ pack vanilla powder, approx. 2.5 g
• ½ lemon(s), zest or 0.5 pack lemon zest or sugar
• ¼ tsp cinnamon powder
• 1 pinch of salt
• 2 shots of liquid, e.g. almond drink, rice drink or similar.
• 150 g almonds, ground
• 50 g wholemeal spelled flour or similar
• 50 g spelt semolina
• ½ pack of baking powder
• 75 g dark chocolate chips, if desired
• ½ pack lemon sugar or zest or flavoring
• 100 g white chocolate coating

Instructions

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

without wheat, without milk, vegetarian, also suitable for Thermomix and food processor, for a 26 cm springform pan

First peel the carrots, then weigh them. Recipe for a large blender, Thermomix, food processor, or similar: Add all ingredients from the list, up to and including the baking powder, to the blender and blend on speed 5 out of 10 until everything is blended and chopped into a creamy batter. Then transfer the batter to another bowl and mix in the chocolate chips. Recipe with a hand blender and grater: Finely grate the carrots. Puree the following ingredients from the list, up to and including the liquid, and mix with the carrots. Then mix with the remaining batter ingredients (without the chocolate chips). Finally, mix in the chocolate chips. Pour into a greased 26 cm springform pan or similar and bake in a preheated oven at 180 °C (top and bottom heat) for about 40 minutes on the second rack from the bottom. Double the batter for one baking sheet. For the icing, melt the chocolate coating in a double boiler and mix in the lemon sugar, lemon zest, or flavoring. Spread a thin layer of the icing over the baked and cooled cake.