Moist Carrot-Nut Cake

Ingredients

• 700 g carrots
• 125 g hazelnuts
• 2 Organic 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 raisins
• 75 ml orange juice (or 1 orange)
• 1 tbsp honey

Instructions

1. 1.

   Line the bottom of a springform pan (26 cm diameter) with parchment paper. Cut a strip of parchment paper about 10 cm wide and use it to line the inner edge of the springform pan. Optionally, grease the edge lightly so that the paper adheres.

2. 2.

   Peel and finely grate the carrots. Finely chop the hazelnuts.

3. 3.

   Wash and dry the lemons thoroughly. Scrape the zest finely. Halve and juice the lemons.

4. 4.

   Combine sugar, lemon zest, eggs, and oil in a mixing bowl. Beat with the whisk attachment of a hand mixer for 5 minutes until creamy.

5. 5.

   Mix flour and baking powder and fold into the mixture. Mix in carrots, nuts, cardamom, and raisins. Fill the batter into the prepared springform pan. Bake in a preheated oven at 175 °C (150 °C convection, Gas: level 2) for about 60 minutes on the middle rack.

6. 6.

   If necessary, juice the orange. Combine lemon juice, orange juice, and honey in a small saucepan and bring to a boil once. Remove the cake from the oven and invert it onto a wire rack. Prick the surface several times with a fork or wooden skewer.

7. 7.

   Drizzle the juice mixture over the hot cake and let it soak in. Let the carrot-nut cake cool. Vanilla yogurt is a delicious accompaniment.