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🥤 Moist Carrot and Nut Cake

389 kcal · 30 min · 4 servings

Ingredients

• 700 g carrots
• 125 g hazelnuts
• 2 lemons
• 300 g brown sugar
• 6 eggs (L)
• 200 ml olive oil
• 400 g whole wheat flour
• 4 tsp baking powder
• 0.5 tsp ground cardamom
• 100 g sultanas
• 75 ml orange juice (or 1 orange)
• 1 tbsp honey

Instructions

1. 1. Line the bottom of a 26 cm (10 inch) springform pan with baking paper.
2. 2. Cut a strip of baking paper about 10 cm (4 inches) wide and line the inner edge of the pan with it.
3. 3. Lightly grease the edge of the pan so that the paper sticks well.
4. 4. Peel the carrots and grate them finely.
5. 5. Finely chop the hazelnuts.
6. 6. Wash the lemons thoroughly under hot water and dry them.
7. 7. Finely grate the lemon zest.
8. 8. Cut the lemons in half and squeeze out the juice.
9. 9. Add sugar, lemon zest, eggs, and oil to a mixing bowl.
10. 10. Beat the mixture with the beaters of a hand mixer for about 5 minutes until creamy.
11. 11. Mix flour and baking powder.
12. 12. Fold the flour mixture into the egg mixture.
13. 13. Stir in the grated carrots, chopped nuts, cardamom, and sultanas into the batter.
14. 14. Pour the batter into the prepared springform pan.
15. 15. Preheat the oven to 175 degrees Celsius (convection 150 degrees Celsius, gas mark 2).
16. 16. Bake the cake on the middle rack for about 60 minutes.
17. 17. Squeeze the orange if available.
18. 18. Whisk lemon juice, orange juice, and honey in a small saucepan.
19. 19. Bring the juice mixture to a boil once.
20. 20. Take the cake out of the oven.
21. 21. Turn the cake out onto a cake rack.
22. 22. Poke the surface of the hot cake several times with a fork or a wooden skewer.
23. 23. Drizzle the juice mixture over the hot cake.
24. 24. Let the juice mixture soak into the cake.
25. 25. Let the carrot and nut cake cool down completely.
26. 26. Serve the cake with vanilla yogurt.

Nutrition per serving

• kcal: 389
• Protein: 7 g · Fett/Fat: 21 g · Carbs: 42 g