The carrot and hazelnut bundt cake with chocolate chips, amber in color, fragrant, with an intense and rustic flavor, is perfect for an afternoon tea. Simple and delicious, the carrot and hazelnut bundt cake is made in just a few steps. Let’s go to the kitchen to make it together.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 8People
- Cooking methods: Electric oven, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
Hazelnut powder is commonly called flour, but flour is made from grains, so nut flours are powders.
- 9 oz carrots (cleaned)
- 3 eggs
- 3/4 cup brown sugar
- 1 2/3 cup flour
- 1 cup hazelnut powder
- 1/2 cup milk
- 1/3 cup rice oil (or other seed oil of choice)
- 1 packet baking powder
- 2 teaspoons vanilla extract
- 1/3 cup chocolate chips
Tools
- 1 Bowl
- 1 Hand Whisk
- 1 Mixer Kitchen Aid Artisan
- 1 Blender
- 1 24.5-inch Bundt Pan
- 1 Cake Tester
- 1 Cooling Rack
Steps
Preheat the oven to 350°F. In a bowl, using the hand whisk, mix the dry ingredients: flour, hazelnut powder, and baking powder. Blend the carrots with the milk and oil to create a smooth puree. In the mixer bowl, beat the eggs with the sugar until pale and frothy. Add the carrot puree and mix. Then incorporate the dry ingredients and mix again at low speed or by hand with a spatula until you get a well-blended and homogeneous batter. Add the chocolate chips and mix. Pour the mixture into a greased and floured pan and bake for about 40 minutes. Remember to do the skewer test to check the cooking as each oven is different. Let it rest for ten minutes and then remove it from the pan. Let it cool completely on a cooling rack, then sprinkle with powdered sugar if desired and serve.
Notes
Recipe source HERE.
You can also add 50 grams of hazelnut granules if you like.
If you want, you can make the vanilla extract at home.
