In a roomy bowl put the dried ingredients: 200 gr. flour, 4 tablespoons of erythritol, spice mix, baking powder, sodium bicarbonate, orange peel and 70 gr. chopped forest nuts. Mix.
In another bowl beat the 3 eggs, put on them 7 tablespoons of natural yogurt, coconut oil and vanilla essence. Mix all the ingredients, then pour this liquid composition into the other bowl over the dry ingredients.
Homogenizes the two ingredients well, then adds the 2 carrots cleaned in the bowl and chipped to the small chopper. Using a blade, it mixes everything with circular movements from the bottom up.
Pour the composition into a round cake tray with detachable walls (26 cm in diameter) and place the tray in the preheated oven at 180 ° C for 30-35 minutes (time may vary depending on each oven) or until a toothpick introduced into the middle of the cake comes out clean.
Once the cake is ripe, let it cool completely, then put the cream on it.
How do we make the dates cream?
Get the kernels out of dates. If you use perennial dates, you will not have to go through this step.
Put 200 gr. dwell in a large pot and pour 500 ml over them. milk (may be cow or vegan milk). Leave to boil in small heat until all the milk evaporates and the composition becomes creamy. After all the milk has evaporated, put 2 tablespoons of coconut oil, 3 tablespoons of cocoa and mix thoroughly.
Let it cool for at least 20 minutes, then put the composition into a kitchen robot and mix it all becomes a paste.
Once the cake has cooled down, put the cream on it, level it as well as you can, then sprinkle a few pieces of chopped forest hazelnuts over the cream with a knife.
Put the cake in the fridge for at least an hour, then you can serve with pleasure, slice on the slice. We warn you: you will not stop at one slice, it is so good!