Carrot Cake

Ingredients

• 400 g Carrots
• 0.5 Bio Orange
• 4 eggs
• 100 g Raw sugar
• 100 g Soft butter (and butter for the mold)
• 200 g Spelt flour Type 1050
• 200 g Ground hazelnuts
• 2 tsp Baking powder
• Pinch Salt
• 200 g Cream cheese
• 30 g Pistachios

Instructions

1. 1.

   Peel, wash and finely grate the carrots. Wash the orange, dry it, grate 1 tsp of zest and squeeze the juice. Separate the eggs and beat the egg whites until stiff. Beat the sugar with butter and yolks until frothy and mix in 2 tbsp of orange juice and orange zest.

2. 2.

   Mix flour, ground hazelnuts, baking powder and salt and mix into the butter mixture. Finally, gently fold in the grated carrots and whipped cream.

3. 3.

   Pour the batter into the greased springform pan and smooth it out. Bake in a preheated oven at 180 °C (Fan 160 °C; Gas: Level 2–3) for 60 minutes (toothpick test). Then let it cool on a wire rack.

4. 4.

   In the meantime, stir cream cheese with 1 tbsp of orange juice until creamy. Roughly chop the pistachios. Spread the cooled carrot cake with the cream cheese frosting, sprinkle with pistachios and serve immediately.