Carrot and Hazelnut Cake.
Simple, soft, delicious.
The carrot and hazelnut cake is uniquely soft and delicious, with a special taste given by the combination of carrots and hazelnuts. It’s also easy to prepare, stays exceptionally soft for days under a cake dome and fills the kitchen with a delightful aroma. It will be loved by both adults and children. Try it, it will win you over at the first bite.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 13 oz carrots (weighed already cleaned and peeled)
- 1 cup whole peeled hazelnuts
- 5 large eggs
- 1 cup sugar
- 2 1/2 cups all-purpose flour
- 1/3 cup potato starch
- 1 tablespoon vanilla extract
- 1 pinch salt
- 1 glass corn oil
- 1 packet baking powder
- as needed powdered sugar (for finishing)
Tools
- 1 Blender blender
- 1 Electric whisk electric whisk
- 1 Pan springform pan 9.5 inches
- 1 Bowl bowl 10 inches
- 1 Spatula silicone spatula
Steps
Butter a springform pan of 9.5 inches.
Toast the hazelnuts and rub them in a cloth to remove the skins if present.
Peel the carrots, weigh them, cut them into chunks, and finely blend them in a mixer.
Also finely chop the hazelnuts together with 1/2 cup of sugar taken from the total.
Preheat the oven to 340°F static.
With an electric whisk, beat the eggs with the remaining sugar and vanilla extract in a large bowl.
Add the oil, blended carrots, chopped hazelnuts, and a pinch of salt.
Sift the flour with the baking powder and potato starch.
Incorporate the flour mixture into the batter little by little using a spatula from the bottom up. Once all the flour is incorporated and the batter is smooth, it’s ready.
Pour the batter into the buttered pan.
Bake in the lower part of the oven (just before the base) at 340°F for about 40 minutes. Adjust according to your oven and test with a toothpick at the end.
Let it cool, then transfer the cake onto a tray and dust with powdered sugar.
The carrot and hazelnut cake is ready to be enjoyed… Enjoy your dessert!
Butter a springform pan of 9.5 inches.
Toast the hazelnuts and rub them in a cloth to remove the skins if present.
Peel the carrots, weigh them, and cut them into chunks.
Place the hazelnuts in the bowl with 1/2 cup of sugar taken from the total and chop 30 sec/Speed 3, scrape down and chop another 30 sec/Turbo.
Put the carrot chunks in the bowl 20 seconds/speed 6, gather them with the spatula in the center and blend another 30 seconds/speed 6.
Add the oil, vanilla extract, eggs, pinch of salt, and remaining sugar 30 seconds/speed 3, scrape down and mix another 30 sec/speed 3.
Add the chopped hazelnuts, flour, potato starch, and baking powder 40 seconds/speed 5, scrape down.
Pour the batter into the buttered pan.
Bake in the lower part of the oven (just before the base) at 340°F for about 40 minutes. Adjust according to your oven and test with a toothpick at the end.
Let it cool, then transfer the cake onto a tray and dust with powdered sugar.
The carrot and hazelnut cake is ready to be enjoyed… Enjoy your dessert!
Also try the hazelnut cake, find it BY CLICKING HERE.
If you want a carrot cake without hazelnuts, find it BY CLICKING HERE.
