Carrot, Hazelnut and Almond Cake

Ingredients

• Carrot4 medium (240 g)
• Egg2 count (110 g)
• Lemon Juice1 tablespoon (15 g)
• Hazelnuts5 tablespoon (70 g)
• Almond5 tablespoon (70 g)
• Vanilla Extract1 teaspoon (5 g)
• Ground Cinnamon1 teaspoon (2 g)
• Ginger1 slice (3 g)
• Baking Powder1/2 teaspoon (3 g)
• Egg White2 count (80 g)
• Granulated Sugar1/4 cup (50 g)

Instructions

1. 1

   Step 1

   Preheat the oven to 356 °F (180 °C) and set up a rectangular baking pan.

2. 2

   Step 2

   Wash and dry the carrots well, peel and grate them. Mix the carrots with half of the lemon juice.

3. 3

   Step 3

   Beat the whole eggs in a bowl with the vanilla extract. Add sugar or sweetener to taste.

4. 4

   Step 4

   To the previous mixture, add the ground hazelnut together with the ground almonds, cinnamon, grated ginger, baking soda and a pinch of salt. Stir and add the carrot, mixing well.

5. 5

   Step 5

   Whip the egg whites separately and add them to the batter.

6. 6

   Step 6

   Transfer the batter to the pan and add some cinnamon if desired.

7. 7

   Step 7

   Bake for about 40 minutes.

8. 8

   Step 8

   Let cool before removing from the baking pan.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Carrot, Hazelnut and Almond Cake can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.