Carrot Cake in a Jar

Ingredients

• 250 g carrots
• 5 eggs
• 150 g coconut palm sugar
• 1 tsp organic lemon zest
• 75 g whole wheat flour (or Emmer whole grain flour)
• 1 tsp Baking powder
• 2 tbsp Cornstarch
• 125 g ground hazelnuts
• 125 g ground walnuts
• 2 tsp butter
• 1 tsp powdered sugar

Instructions

1. 1.

   Wash, peel and finely grate carrots. Separate eggs; beat yolks with sugar until fluffy and add lemon zest. Combine flour, baking powder and cornstarch, then stir into the egg mixture. Add grated carrots and nuts, mixing well. Whisk egg whites to stiff peaks and fold into the carrot‑nut batter.

2. 2.

   Butter jars and dust them with crumbs.

3. 3.

   Fill jars about two‑thirds full with batter and bake in a preheated oven at 160 °C (fan) for approximately 25 minutes until golden brown. Cool and dust with powdered sugar.