This delightful Carrot Cake with Hazelnut Crumble has the taste and aroma of grandma’s house, which would fill the whole house during baking. I could catch its scent as soon as I entered the building where she lived. So, not just any carrot cake, but my carrot cake. A recipe I haven’t enjoyed for a long time, but today I want to share it with you because it’s truly delicious and super easy to make. The cornstarch combined with the well-beaten eggs makes it incredibly fluffy, and that final touch of sugar along with the hazelnut crumble gives it an irresistible crunch, a pure pleasure for the palate. I don’t know if you also have a family tradition recipe, but in any case, I recommend trying it and letting me know.
If you like cakes, then don’t miss the following recipes:
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 8.5-inch mold
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10.5 oz Carrots
- 2 cups Type 2 flour
- 3.5 oz Cornstarch (maizena)
- 1.75 oz Hazelnut crumble
- 3 whole eggs
- 0.5 cup Water
- 0.75 cup Sunflower seed oil
- 0.75 cup Brown sugar
- 1 packet Baking powder for cakes
- as needed sugar for crust
Tools
- 1 Silicone cake pan
- 1 Grater
- 1 Bowl
- 1 Electric whisk
- 1 Knife
- 1 Cutting board
Preparation
Thoroughly wash the carrots to remove any impurities because we will only remove the toughest part, the stem, and keep the skin. After drying them, grate them finely.
Crack the eggs into a bowl, add the sugar, and with the help of an electric whisk, beat them until you get a very frothy and fluffy mixture. This way, they will incorporate more air, which will help make the cake softer.
Add the flour along with the cornstarch and incorporate them gently with an upward motion. Also, gradually add the water and sunflower seed oil.
Finally, incorporate the baking powder, grated carrots, and coarsely chopped nuts and mix well. Do not chop them completely unless you like to feel them under your teeth.
Pour the cake mixture into a mold, preferably silicone, but it’s not mandatory. If you have a traditional mold, just oil and flour it to prevent sticking. Before baking in an already hot oven, static mode at 356°F, level the cake without tapping the mold; otherwise, it will deflate. Sprinkle it generously with sugar to form a nice crispy crust during baking. Bake for about 40 minutes, and remember not to open the oven before 30 minutes have passed, as it would surely lose its volume. Once cooled, you can place it on a wire rack to lose as much moisture as possible.
Serve our Carrot Cake with Hazelnut Crumble only after letting it rest for at least an hour.
Advice and Storage
We can store the cake in an airtight container or in a paper bread bag.
If desired, we can also freeze it by letting it defrost in the refrigerator and heating it for just a few seconds in the microwave.
