Hojicha Carrot Cake

Baking time: 50-60 min

300g carrots

5 eggs (for a vegan version replace with 5 tbsp. chia seeds + 10 tbsp. water)

220g sugar

1 orange

3 tbsp Hojicha powder (ground roasted green tea)

250g ground hazelnuts

80g flour

1 pck. baking powder

1 pck. vanilla sugar

Optional: powdered sugar and/or nuts for decoration

How to:

Peel and grate the carrots, separate the eggs and beat the egg yolks with the sugar until foamy.

For the vegan version, soak the chia seeds in hot water for 15 minutes and then whisk with the sugar - it will foam less than with egg and the cake will still be a bit 'juicier' in texture (but no less delicious!).

Add the grated zest and juice from the orange as well as hazelnuts, flour, baking powder, hojicha powder and carrots and mix. Beat the egg whites with the vanilla sugar until stiff and fold into the batter. Pour the batter into a greased and floured baking pan and bake at 170°C for 50-60 min.

If desired: mix 200g powdered sugar with 2 tablespoons of water or orange liqueur and some orange juice until smooth and spread on the finished cake.

Our recommendation: Houjicha powder - but you can also grind the Houjicha leaf tea in a mortar and grind it as fine as possible.

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