Mini pistachio and carrot cake from the jar

Name: Mini pistachio and carrot cake from the jar
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 300 g Carrots; 100 g crushed pistachio kernels; 275 g Flour; 3 TSP Baking Powder; 100 g chopped almonds; 1 Vanilla pod; 175 g lactose-free butter; 350 g Sugar; 6 Eggs (size M); 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

300 g Carrots
100 g crushed pistachio kernels
275 g Flour
3 TSP Baking Powder
100 g chopped almonds
1 Vanilla pod
175 g lactose-free butter
350 g Sugar
6 Eggs (size M)
7-10 Tbsp Icing sugar
7-10 Tbsp Grease

Directions

1
Peel, wash and finely grate the carrots. Grind half of the pistachios finely. Mix flour, baking powder, ground pistachios, chopped pistachios and chopped almonds well. Cut the vanilla pod in half lengthwise and scrape out the pulp. Melt butter. Cream sugar, vanilla pulp and eggs.
2
Mix in flour-nut-mixture, butter and carrots one after the other and work into a smooth dough. Grease preserving jars. Spread the dough evenly on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) the small glasses for approx. 25 minutes, the large glasses for 35-40 minutes (stick test!). Take them out and let them cool down. Dust with icing sugar
3
Preparation time approx. 1 hour