German Carrot cake with a twist!

Dairy-free, Nut-free and Gluten-free

My mom's friend makes this tradional German cake every year for her husband's birthday and we got the recipe from her. She used almonds and hazelnuts but I improvised and used sunflower and pumpkin seeds! Very delicious and super healthy!

It came out so soft and fluffy! The seeds added a wholesome texture and every bite was so yum!!!

Ingredients:

9 oz ground pumpkin and sunflower seeds in equal ratio

9 oz finely grated carrots

4 large or 5 medium eggs

3 tbsp water

1 cup sugar

2 tbsp brown rice flour

3 tsp baking powder

METHOD: Pre-heat oven to 350 F. Grease a 9" round pan and keep aside. Separate eggs. Whisk egg whites with water until firm, then slowly add sugar while stirring lightly. Softly mix in egg yolks, nuts, carrots, bread crumbs, and baking powder. Line bottom of spring pan with parchment paper, fill in dough and bake for 60 minutes. Use a plastic knife around the edges of the pan to loosen the cake from the edges before releasing the spring form pan.