Carrot cake

Ingredients: 

– 300 grams of carrots (about 10.5 oz)   

– 250 grams of whole grain spelt flour (about 8.8 oz)   

– 4 bananas   

– 1 packet of baking powder   

– 150 ml Greek yogurt (about 5 fl oz)   

– 110 grams of walnuts (about 3.9 oz)   

– 150 ml coconut oil (about 5 fl oz)   

– 16 ready-made marzipan carrots   

Preparation: 

1. Preheat the oven to 180°C (about 350°F). Line the bottom of a 22cm springform pan with baking paper and grease the sides with oil. Clean and finely grate the carrots. 

2. Sift the spelt flour, baking powder, and a pinch of salt into a mixing bowl. Cut 3 bananas into pieces and add them to the bowl along with half of the Greek yogurt. Melt the coconut oil in a small saucepan and add it, along with 100 ml of water, to the bowl. Mix everything together until only a few banana chunks remain. 

3. Break the walnuts into pieces, saving a few for the topping, and fold them along with the grated carrots into the batter. Pour the batter into the springform pan and bake for 55 minutes. Check with a toothpick to see if the cake is done. 

4. For the topping, mash the remaining banana and mix it with the leftover Greek yogurt. Once the cake has cooled, spread this mixture on top. Sprinkle with the remaining walnuts and decorate with the marzipan carrots. 

Enjoy your delicious carrot cake!