Carrot Cake

Method

1. Peel the carrots and grate them finely.
2. In a bowl, crack the egg.
3. Add brown sugar.
4. Add the grated zest of an orange.
5. Add the juice of the orange.
6. Add a pinch of salt.
7. Add chopped hazelnuts.
8. Add seed oil.
9. Add the grated carrots.
10. Flavor with cinnamon powder.
11. Add baking powder.
12. Add all-purpose flour (type 0).
13. Mix until you obtain a smooth batter.
14. Transfer the batter to a piping bag for easier filling.
15. Fill muffin tins or individual silicone molds (previously greased) with the batter.
16. Bake in a preheated static oven at 175°C for 20 minutes.
17. Serve optionally with salted caramel, dill, and powdered sugar.