One of the all-time favourite cakes, this carrot cake looks great and tastes divine. It's simple too!
Preheat the oven to 180°C/Gas Mark 4.
Sprinkle the carrots with the orange and lemon juice, then blend together.
Whip the eggs with the date syrup. Add the olive oil, sifted flours, 50g (2oz) hazelnuts, the baking powder and a pinch of sea salt. Mix well, then add the carrot mixture.
Pour the dough into a round, oiled and floured mould, sprinkle the surface with the remaining hazelnuts, then bake in the oven for 30 minutes.