Summary

Ingredients

• 280 g carrot (s), rated, approx. 3 - 4 carrots
• 1 apple
• 0.5 ½ lemon (n)
• 200 g hazelnuts, round
• 130 g flour your choice
• 0.5 ½ pack tartar baking powder
• 1 pinch (s) sea salt or rock salt
• 0.25 teaspoon ¼ cinnamon
• 0.25 teaspoon ¼ cardamom
• 120 g date (s)
• 100 ml coconut oil
• 125 ml plant milk (plant drink) (rice milk, almond milk or soy milk)
• 1 pck. Dark chocolate couverture
• some flowers, dried

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Instructions

1. Stone the dates and soak in water for about 2 hours.
2. Peel and grate the carrots. Wash the apple and grate with the peel, pour the lemon juice over it.
3. Mix all dry ingredients.
4. Heat the coconut oil a little until it is liquid. Put the dates with the coconut oil in a small blender or chop them up with a hand blender. Mix all ingredients well. Line a springform pan with baking paper, pour in the finished dough and smooth it out.
5. Bake in the hot oven at 180 ° C top / bottom heat on the middle rack for about 55 minutes. Then let it cool down slightly and turn it out.
6. Melt the chocolate icing in a water bath and spread it on the cooled cake. Immediately distribute the dried flowers on top.