Hazelnut and Carrot Joy

Ingredients:

• 250 g (8.8 oz) finely grated carrots
• 70 g (2.5 oz) coarsely ground hazelnuts
• 100 g (3.5 oz) buckwheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 2 ground oranges
• Orange zest
• 60 g (1.4 oz) birch sugar 
• 3 tablespoons oil

Glaze:

• Juice of 1/2 orange
• A little liquid vanilla extract or a pinch of ground vanilla powder
• Around 10 drops of steviol glycosides

Instructions

Preheat the oven to 170°C/338°F.

You can chop the carrots in a food processor or grate them manually as finely as possible. 

Coarsely grind hazelnut in a food processor. 

Mix the buckwheat flour with baking soda.

Mix coarsely ground hazelnuts, birch sugar, cinnamon and orange zest with the carrots. 

Add the flesh of two oranges (ground together with the peel but remove seeds) and three tablespoons of oil.

Add buckwheat flour and baking soda. 

Mix all the ingredients with an electric mixer or by hand.

Place the cake in a preheated oven at 170°C/338°F in a greased mold of your choice and bake for about 25-30 minutes. Check with a toothpick whether the cake is baked. 

Instructions for the Glaze

Mix orange juice, vanilla, and stevia.

Evenly spread the glaze over the cake using a culinary brush to make it more juicy.