1/2 - 1 cup natural cane sugar
1 cup spelt flour
1 cup wholemeal spelt flour
2 tsp baking powder
2 tsp baking soda
2 tsp ground cinnamon
pinch of salt
1 cup coconut oil
2 cups grated carrots
100 g hazelnuts
500 g soft curd
approx. 3 tbsp honey
Marzipan carrots for decoration (not necessary)
Whisk the eggs in a mixer until you get a light foam.
Add flour mixed with baking powder, baking soda, ground cinnamon and salt.
Then gradually add oil and whisk thoroughly.
To finish off (using only a spoon) stir in finely grated carrot and chopped hazelnuts.
Pour the dough into cake pan (22 cm in diameter) lined with baking paper.
Bake at oven preheated to 170 degrees for 40-45 minutes. Approximately in the middle of the baking time cover the pan with aluminium foil so that the top will not get burnt.
Once the corpus is cooled, cut the cake in half and spread some apricot jam over it.
Finally, spread some curd sweetened by honey over the top and the edges of the cake.
You can replace hazelnuts by walnuts or almonds. As well pecan nuts which are quite exotic here would add the cake an interesting taste.
You don´t need to bake this cake in a cake pan, it can also be baked in a basic baking pan. Then I would not cut the cake and I´d leave out the jam at all. I´d only cover the top of the cake with some curd.
Thanks to the carrot, the cake is soft and juicy. If you want to add even more juiciness, add handful of raisins to the dough.
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