👨‍🍳 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