Summary

Ingredients

• 250 g hazelnuts, rated, or walnuts
• 300 g carrot (s), rated
• 150 g cane suar, or normal suar
• 1 tablespoon vanilla sugar
• 1 teaspoon, leveled cinnamon
• 3 teaspoons baking soda
• 1 small Glass bitter almond flavor (tube)
• 300 grams flour
• 150 ml sunflower oil
• 150 ml orange juice
• Fat (vegan) and breadcrumbs for the pan
• Icing sugar for dusting

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Instructions

1. Preheat the oven to 160 degrees circulating air or 180 degrees top / bottom heat.
2. Spread butter on a bundt pan and sprinkle with breadcrumbs.
3. Peel the carrots and grate them finely.
4. Mix the nuts, flour, baking soda, sugar, vanilla sugar, bitter almond oil and cinnamon in a bowl.
5. Add the orange juice and oil and stir with the mixer to a homogeneous and smooth mass.
6. Fill this into the mold and bake in the preheated oven for about 50-60 minutes (chopsticks test).
7. After cooling, turn the Gugelhupf out of the mold and dust with powdered sugar.