Savory carrot cake

Preheat the oven to 200 ° C. Peel the carrots with a peeler and cut off the buttocks and dots. Cut ¾ of the roots into thin slices. Scrape the rest of the roots with a peeler in long ribbons, keep them separate. Cut the spring onions into pieces of 1 cm.

Heat 2 tablespoons of olive oil in a skillet and pour in the carrot slices, spring onions and curry powder. Smother the carrot covered in 3-4 minutes until tender. Allow to cool slightly.

Line the cake pan with the pizza dough and squeeze the edge that protrudes above the shape with thumb and forefinger to a scallop edge.

Finely chop the parsley. Beat in a bowl the eggs with Greek yogurt and some salt. Put the carrot mixture and the parsley through and spread this mixture into the cake base. Divide the carrot ribbons a little messy over the filling and brush the carrots and the cake edge with some olive oil. Bake the cake a ridge under the center in the oven in 25-30 minutes until golden brown and done. Tasty with a fresh green salad.