Summary

Ingredients

• 500 g carrot (s), coarsely rated
• 1 orange (s), (blood orange), juice and peel
• 60 ml olive oil, mild or walnut oil
• 340 g pineapple, (small can)
• 200 g raw cane suar
• 200 g spelled flour
• 200 g spelled flour (whole rain)
• 1 packet tartar baking powder
• 1 teaspoon paste, (vanilla paste)
• 1 teaspoon cinnamon
• 0.5 teaspoon ½ allspice
• 100 g walnuts

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Instructions

1. First mix the two types of flour with the baking powder and walnuts.
2. Now stir together the remaining, moist, ingredients with the sugar and spices and stir in the flour mixture. Finished.
3. The best way to do this is by hand with a disposable glove. No whisk or food processor required.
4. Brush the springform pan, 28 cm, with vegan butter or oil and powder with potato starch.
5. Pour in the cake mixture evenly, bake at 190 degrees, top / bottom heat, 60 minutes, middle rack.
6. This recipe is also sufficient for a large muffin tin with 12 muffins. The baking time is then approx. 30 minutes.
7. The cake tastes particularly delicious as a muffin because it has a crispy edge.