Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 2 hrs 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 200 g carrot (s), peeled and weihed
- 150 g raw cane suar
- 100 g applesauce
- 100 ml sunflower oil
- 250 g spelled flour, type 1050
- 100 g hazelnuts, round
- 1 packet tartar baking powder
- 1 packet vanilla sugar (no vanillin)
- 1 tablespoon lemon juice
- 50 g dark chocolate couverture
Print Recipe
Pin Recipe Instructions
- Finely grate the carrots.
- Mix all ingredients together except for the couverture, fold in the grated carrots. Pour the dough into a springform pan (24 cm) lined with baking paper or into a small baking sheet (21 x 25 cm) and bake at 180 ° C for about 40 minutes (chopsticks test).
- Let the cake cool for about 2 hours.
- Melt the couverture in a water bath, cover the cake with the couverture and let it set.
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