You know I’m a sweet tooth; if it weren’t for my figure, I’d bake every day. I love having breakfast with something homemade and delicious, so once again I prepared this delightful carrot cake with almonds and hazelnuts which is very soft and fragrant. I also eat it after lunch, as a snack, and after dinner, basically until it’s gone, it’s always on my mind.
It’s a flourless and butterless cake, all mixed with grated carrots, hazelnuts, and almonds with the addition of eggs and yogurt. It’s a pantry cake, very moist, tender, and quite nutritious, perfect for breakfast and family snacks.
Here are all the steps to enjoy this fairly easy-to-make cake.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Carrot Cake with Almonds and Hazelnuts
- 2 cups Carrots
- 3/4 cup Sugar
- 3 Large Eggs
- 1/2 cup Yogurt
- 3/4 cup Almonds
- 3/4 cup Hazelnuts
- 1 Orange
- 1 packet Baking Powder
- as needed Powdered Sugar
Tools
- 1 Mixer
- 2 Bowls
- 1 Cake Pan
- 1 Oven
- 1 Electric Whisk
Preparation for the Carrot Cake with Almonds and Hazelnuts
Before starting, weigh all the ingredients.
Using a food processor, grind the almonds and hazelnuts with 2 tablespoons of the prescribed sugar, transfer them to a bowl, and set aside. In the same container, grind the peeled, washed, and chopped carrots with another 2 tablespoons of sugar and set aside.Separate the egg yolks and whites into two separate bowls. Start by beating the yolks with the remaining sugar using an electric mixer until you get a fluffy and frothy mixture.
Add the grated carrots, juice of half an orange, grated zest, yogurt, and mix for a few minutes. Finally, add the ground almonds, hazelnuts, and baking powder.Whisk the egg whites until stiff peaks form and gently fold them into the carrot and almond mixture, stirring from bottom to top to avoid deflating them.
Line the bottom of a 10-inch springform pan with parchment paper. If you want a taller cake, use a smaller pan. Grease and flour the sides, then place the pan in a preheated oven.
Bake the cake for about 30 minutes in a fan-assisted oven at 340°F-356°F, 45 minutes with a static oven.
Remove the cake, open the springform, let it cool slightly, and transfer it to a serving plate. Sprinkle with powdered sugar and decorate with some carrot slices.
