Juicy Carrot Cake with Candied Rainbow Carrots

Mix the dry ingredients (flour, hazelnuts, salt, baking powder, baking soda, spices, brown sugar, and 160 g granulated sugar) in a bowl. Stir in the eggs and oil. Finally, carefully fold in the 400 g grated carrots. If you are using colorful carrots, grate the purple ones separately and add them only at the very end so that the dough does not turn gray.

Grease a loaf pan well with butter and sprinkle it with flour or ground nuts. Preheat the oven to 160°C convection.

Pour the dough into the pan and bake the cake for approx. 50 minutes (perform a skewer test).