The carrot and hazelnut loaf cake is a great dessert, really delicious, made with simple and genuine ingredients that bring back ancient flavors, for a healthier result that emphasizes taste and lightness.
A quick recipe to execute, especially with the help of a robot, caloric enough to enjoy a small slice with pleasure.
The loaf cake is soft, fragrant, and light, perfect for breakfast or a snack for both adults and children.
A simple batter made with quality ingredients: fresh eggs, brown sugar, roasted hazelnuts, Electa bio line type 2 soft wheat flour, and fruity olive oil from Frantoio Gentili.
You can always use a different flour!
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 10 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Carrot and Hazelnut Loaf Cake
- 1 2/3 cups type 2 organic flour
- 1 cup roasted hazelnuts
- 1 1/2 cups carrots
- 1/2 cup brown sugar
- 3 medium eggs
- 1 orange zest (grated)
- Half teaspoon ground cinnamon
- 3.4 fl oz fruity olive oil (or corn oil)
- Half packet baking powder
- to taste hazelnut crumbs
Preparation for the Carrot and Hazelnut Loaf Cake
For the preparation of the carrot and hazelnut loaf cake, the eggs must be at room temperature to whip them well, while the hazelnuts should be cold from the fridge, so they don’t release too much oil when blended.
Prepare all the ingredients: start by blending the hazelnuts and set the powder aside, clean the carrots and blend them into a cream as well.
Take the eggs, separate the whites from the yolks, and place them in two separate bowls. With an electric whisk, beat the egg whites to stiff peaks and set them aside.In another bowl, beat the yolks with the sugar until foamy, then add the oil, grated orange zest, blended hazelnut powder, and cinnamon, mix and blend the ingredients well.
Continue to add the blended carrots with the electric whisk or vigorously by hand, gradually add the flour and then the sifted baking powder.
Mix well and then, with the help of a spatula, add the beaten egg whites at the end, mixing from bottom to top to avoid deflating them.
Take a loaf cake pan, line it with parchment paper or butter and flour it well, pour the well-mixed batter, then sprinkle with hazelnut crumbs and transfer it to a preheated oven at a low temperature of about 302°F.
Find the loaf cake pan here!
Increase the temperature to 356°F and bake the loaf cake in a fan-assisted oven for about 25/30 minutes, or in a static oven for about 30/40 minutes. This depends on the power of your oven and the size of the pan.
At the end of cooking, do the toothpick test; if it comes out sticky, continue baking.Remove the hazelnut loaf cake from the oven, let it cool, optionally sprinkle with powdered sugar, and possibly garnish the top with grated carrots.
Slice and serve the slices of loaf cake, perfect paired with tea or coffee!
Tips and Variations
For this recipe, you can always use a different flour and seed oil.
The loaf cake remains quite soft for 2-3 days, but for a crispier effect, you can warm the slices in the oven and start your day by accompanying it with a good cup of milk, coffee, or tea.
Great slices spread with hazelnut cream or jam.
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NOTES
FAQ (Frequently Asked Questions)
What can I substitute for hazelnuts?
They can be replaced with almonds.
