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Carrot cake with madorle, walnuts and hazelnuts

300 g of carrots
300g of walnuts, hazelnuts and almonds

4 eggs 200 g sugar
80 g flour
1 tablespoon baking

Mix the walnuts, hazelnuts and almonds.
Apart chop the carrots and add sugar, eggs and flour. Add walnuts, hazelnuts and almonds.
Add to the mix a sachet of yeast and a pinch of salt and bake at 180 degrees for 40 minutes.

Easy, fast and without butter.

Let groped,
A.