The CARROT AND HAZELNUT CAKE is a soft, wholesome cake, perfect for those who enjoy delicate yet enveloping flavors. Finely chopped carrots give the batter a natural sweetness and a moist texture, while the hazelnuts add an intense, lightly toasted note that enriches every bite.
The result is a fragrant, tender cake with a balanced taste, where the lightness of the carrots harmonizes with the roundness of the nuts. Ideal for breakfast or an afternoon snack, it is a simple yet characterful dessert, also perfect for those looking for a more rustic alternative to classic treats.
Often finished with a dusting of powdered sugar or a light glaze, the carrot and hazelnut cake wins you over with its soft texture and inviting aroma, bringing a genuine and well-loved dessert to the table.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 45 Minutes
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 293.88 (Kcal)
- Carbohydrates 30.82 (g) of which sugars 20.62 (g)
- Proteins 5.26 (g)
- Fat 18.29 (g) of which saturated 2.31 (g)of which unsaturated 15.24 (g)
- Fibers 2.36 (g)
- Sodium 74.97 (mg)
Indicative values for a portion of 75 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/4 cups Carrots
- 5.3 oz Hazelnuts (shelled)
- 3 Eggs (medium, room temperature)
- 7/8 cup Granulated sugar
- 3/4 cup All-purpose flour (00)
- 2 1/2 tsp Baking powder
- 6 tbsp Vegetable oil
- 1 pinch Salt
For the carrot and hazelnut cake you will need
- 1 Bowl
- 1 Food processor
- 1 Electric whisk
- 1 Pan
- 1 Sieve
- 1 Spatula
Preparation – Carrot and Hazelnut Cake
The preparation of the CARROT AND HAZELNUT CAKE is really very simple.
Place the hazelnuts on a baking sheet lined with parchment paper and toast them in a preheated static oven at 356°F for 5 minutes or until they start to “sweat”.
Remove them from the oven, let them cool and put them in the food processor together with about 1/4 cup of sugar taken from the total (about 50 g). Grind them finely but not too much, as it’s pleasant to feel some texture under the teeth.
Once ground, set them aside.
Peel the carrots, put them in the food processor and chop them fairly finely as well. If they release too much water, squeeze them.In a large bowl place the eggs and beat them with the pinch of salt and the sugar until pale and very frothy.
Slowly add the oil in a thin stream, blending well.
At this point add the sifted all-purpose flour, the ground hazelnuts and the baking powder, and fold them into the eggs with a spatula so as not to deflate the mixture.Finally add the carrots and fold them in with a spatula.
Butter and flour a pan in the shape you prefer, about 9.5 inches in diameter. Pour in the batter and bake your carrot and hazelnut cake in a preheated static oven at 356°F for 45 minutes.
Check for doneness by performing the classic toothpick test.
Once baked, remove from the oven and when cool unmold and dust with powdered sugar.
