250 g white spelt flour (T630)
200 g ground carob
100 g sunflower seeds
400 g carrot
100-150 g dark muscovado sugar
270 ml water
zest of 1 orange
2/3 tsp Ceylon cinnamon
2/3 tsp bicarbonate soda
6 tbsp olive oil

Put sliced carrots, sunflower seeds, muscovado sugar, oil and water into a blender and blend until smooth. Mix the rest of the ingredients - spelt flour, carob, baking soda, orange zest and cinnamon - in a bowl and pour the mixture from the blender inside. Mix it all well. Pour the batter into a baking mould and bake for around 60 minutes at 175 °C. You can check if the cake is ready by sticking a toothpick in the middle. If it comes out clean, you can take the cake out of the oven. After taking the cake out of the mould, let it cool down wrapped in a kitchen cloth to preserve the moisture and keep its soft and juicy texture.