This is my ALL-TIME favorite cake. I always make it on my birthday in May and in the fall, when my own garden is full of carrots and the trees are brimming with apples.
You need:
3-4 carrots (250g)
1 apple
1 tablespoon lemon juice
50g sultanas
200g ground almonds
125g flour (maybe more)
1 package baking powder
1 pinch of salt
1 teaspoon cinnamon
100g sugar (optional: Use date syrup or similar to taste if you want to avoid sugar)
125ml almond milk
100ml Plant Oil (e.g. sunflower)
Peel and grate carrots. Grate apple with skin. Mix lemon juice and sultanas. Mix nuts, flour, baking powder, salt, spices and sugar in a bowl. Stir in almond milk and oil. Fold in carrots/apple mixture. If necessary add flour until the dough is not too fluid anymore.
Pour the dough into a greased baking tin and bake at 180 degrees for 45-50 minutes. If the crust has the desired colour before the time is up, cover the cake with aluminium foil.
Glaze
Leave the cake to cool for 5 minutes in the tin, then remove the baking ring. For the icing, mix the juice of half a lemon with icing sugar until the desired consistency.
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