That’s what you need:
50g hazelnut kernels, coarsely chopped

150g carrots, coarsely grated

300g apples, coarsely grated

3 eggs

150g coconut blossom sugar

450g wholemeal spelt flour

1 tsp tartaric baking powder

1 teaspoon cinnamon

100 ml almond milk

300g sour cream

2 tbsp icing sugar

There you go:
Beat the eggs with the coconut sugar for at least 8 minutes until creamy.
Mix flour, baking powder & cinnamon and stir into the dough step by step alternating with the milk.
Add apples, carrots and nuts.
Line the bottom of a springform pan (24 cm diameter) with baking paper, grease the sides and fill in the dough.
Bake at 180 degrees (top and bottom heat) for approx. 40 minutes and allow to cool after the stirring test.
Mix sour cream with icing sugar and spread on the cake. Ready!