Carrot Cake

Ingredients

• 250 g carrots (2 carrots)
• 1 apple
• 1 Organic lemon
• 6 Eggs
• 125 g raw cane sugar
• 1 tsp salt
• 50 g dark chocolate
• 200 g ground hazelnut kernels
• 200 g Spelt flour Type 1050

Instructions

1. 1.

   Wash and finely grate the carrots and apple. Rinse the lemon hot, pat dry and zest (use remaining lemon elsewhere). Separate the eggs.

2. 2.

   Place egg yolks in a bowl with 50 g sugar, 1 tsp salt, and lemon zest. Whisk everything creamily with an electric mixer. In another bowl whisk the egg whites until stiff, letting the remaining sugar fall through.

3. 3.

   Grate the chocolate. Mix nuts with flour, chocolate, carrot, and apple grates.

4. 4.

   Fold one-third of the meringue into the yolk mixture and mix well. Spoon the remaining meringue over it, add the nut mixture on top, and gently fold everything together with a wooden spoon.

5. 5.

   Line the bottom of a 24 cm springform pan with parchment paper. Pour in the batter, smooth the surface, and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 60 minutes. Remove the carrot cake, let it cool, cut into pieces, and serve.