👨🍳 Step-by-Step Instructions
Whip eggs & sweetener:
Beat the eggs with honey or maple syrup in a large bowl for 3–4 minutes until light and frothy.
Mix dry ingredients:
Combine ground almonds, hazelnuts, baking powder, cinnamon, and salt. Gently fold into the egg mixture.
Add carrots:
Fold in the finely grated carrots (and optionally walnuts or raisins) until everything is well combined.
Into the pan:
Line a loaf pan with parchment paper or grease it. Pour in the batter and smooth the top.
Bake:
Bake in a preheated oven at 180°C (top/bottom heat) for about 40 minutes. Don’t forget the toothpick test!
Cool & serve:
Let cool slightly in the pan, then remove carefully. Top with a cream cheese-lemon frosting if desired.
❌ Common Mistakes – and How to Avoid Them
Carrots too coarse: Use a fine grater so the carrots mix well into the batter and keep the cake moist.
Incorrect baking time: Every oven is different – do the toothpick test (no batter should stick).
Cutting too early: Let the cake cool completely or it may fall apart when slicing.
🔥 Extra Tips & Variations
🍋 A splash of lemon juice in the batter enhances freshness and pairs perfectly with carrots and nuts.
🧁 For mini treats: Bake as muffins (approx. 20–25 min baking time).
🌰 For extra crunch: Sprinkle chopped walnuts on top of the batter before baking.
🎂 Serving Suggestion
This cake tastes amazing with a creamy cream cheese frosting made from cream cheese, a bit of honey, and lemon zest. If you prefer it plain, dust with a little powdered sugar and enjoy with tea or coffee.
🧠 Nutritional Info (per slice if cut into 10 – rough estimate)
Calories: approx. 220–250 kcal
Protein: approx. 7 g
Fat: approx. 18 g
Carbs: approx. 10–12 g
(varies depending on sweetener used and whether you add frosting)
❤️ Why You’ll Love This Cake
Gluten-free & refined sugar-free
Quick to mix – great for spontaneous coffee breaks
Super moist – even the next day
Perfect for kids, guests, and mindful indulgence
