I have a beautiful memory of when I was a little girl and me and my family went to the mountains for the winter holidays; on the way back, we always used to stop in a small place in Trentino, and in particular in a pastry bakery. It was like a ritual: my mother always bought some apple strudel and, for her little girl, the carrot cake … I was delighted, because is one of those desserts I prefere. Today, also my daughter likes it very much and I use to prepare it in a sugar-free variant. In this recipe I’m sharing with you, I’ve used hazelnuts instead of almonds and added fresh ginger. Furthermore you’ll see it in a muffin version … nice aren’t they? 😉


  • semi whole spelt flour 10 oz
  • hazelnuts 3 oz
  • corn syrup 9 oz
  • 3 eggs
  • carrots 10 oz
  • extra virgin olive oil 3,5 oz
  • bakin powder 0.5 oz
  • ginger root 2 inches


  1. Using a mixer, grind hazelnuts and add them to the spelt flour and the bakin powder.
  2. Mince carrots and grate the ginger; add them to the dry ingredients.
  3. Beat eggs with the corn syrup.
  4. Put together the fluids with the dry ingredients and add extra virgin olive oil; mix until reached a uniform mixture.
  5. Preheat oven at 356F static.
  6. Fill the moulds and cook for 20 minutes static; then switch into fan oven mode and cook for another 10 minutes.