Summary

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

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Instructions

1. Finely grate the carrots.
2. 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).
3. Let the cake cool for about 2 hours.
4. Melt the couverture in a water bath, cover the cake with the couverture and let it set.