Summary

Ingredients

• 300 g carrot (s)
• 3 tablespoon lemon juice
• 100 g dark chocolate couverture
• 200 g almonds, round
• 10 g cocoa
• 30 g wholemeal spelled flour
• 1 pinch (s) salt
• 1 teaspoon Baking powder
• 4 egg (s), size M
• 1 packet vanilla sugar
• 60 g cane suar
• 40 g sunflower oil or other neutral oil
• 100 g dark chocolate for lazin, if necessary

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Instructions

1. Clean the carrots and grate finely on a household grater, then mix with lemon juice. Roughly chop the dark chocolate couverture. Mix with almonds, cocoa, flour, salt and baking powder.
2. Beat eggs with 3 tablespoons of hot water for about 10 minutes until creamy. Sprinkle in the vanilla sugar and sugar. Carefully fold in the flour mixture, carrots and oil so that the dough does not collapse. Put the dough in a prepared springform pan (26 cm Ø).
3. Bake the cake in a hot oven at 180 ° C top / bottom heat (convection: 160 ° C) for about 1 hour. Let cool down completely.
4. Finally, if necessary, melt the dark couverture and spread it on the cake.