Morotskaka (schwedischer Möhrenkuchen)

Ingredients

• 3 eggs
• 100 g Granulated Sugar
• 250 g Spelt Whole Grain Flour
• 150 g Ground Almonds
• 0.5 tsp Baking powder
• 100 g Soft Butter
• 120 g Applesauce
• 1 tsp cinnamon
• 0.5 tsp ground cardamom
• 200 g carrots (2 carrots)
• 300 g Cream Cheese (45% fat in cream fraction)
• 1 tsp Honey
• 0.5 Bio Orange (zest and juice)
• 20 g Almond Kernels

Instructions

1. 1.

   Beat eggs and sugar together in a bowl until frothy. Sift flour, almonds, and baking powder into the mixture. Add 90 g of soft butter, applesauce, cinnamon, and cardamom and fold everything into the batter. Peel, wash, grate the carrots finely and add them to the bowl.

2. 2.

   Grease a baking pan with the remaining butter, pour in the batter and spread it evenly. Bake in a preheated oven at 200 °C (180 °C convection; Gas: Mark 3) for approximately 40 minutes.

3. 3.

   Meanwhile, mix cream cheese with honey and orange juice, cover and refrigerate. Chop almonds.

4. 4.

   Remove the cake from the oven and let it cool for 20 minutes. Spread the cream cheese on the cake and decorate with orange zest and almond kernels.