Carrot-Hazelnut Bundt Cake

Preheat the oven to 160°C fan (180°C conventional). Grease a bundt pan thoroughly and dust it with breadcrumbs.

Peel the carrots, finely grate them and drizzle with lemon juice.

Beat the eggs with the sugar until pale and noticeably voluminous.

In a separate bowl, mix the flour, cornstarch, baking powder and ground hazelnuts evenly.

Add the flour mixture to the egg foam and gently fold it in until no streaks of flour remain.

Finally stir in the grated carrots and the soft butter until a homogeneous batter forms.

Pour the batter into the prepared bundt pan and smooth the surface.

Bake the bundt cake for 50–55 minutes. Remove it from the oven, let it cool slightly, then invert it onto a wire rack.

Let the bundt cake cool completely and decorate as desired.