That’s what you need:
50g hazelnut kernels, coarsely chopped
150g carrots, coarsely grated
300g apples, coarsely grated
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!