Soft Cake with Carrots and Hazelnuts, delicious. Easy and healthy recipe, without butter, it’s an ideal cake for breakfast or snack and loved by everyone, adults and children. Particularly soft and moist, it is easily prepared and ready in just over half an hour.
The preparation is very simple: I blended the carrots with oil and milk to obtain a soft puree, separated the yolks from the whites and whipped them, then added chopped hazelnuts, flour, baking powder, and white chocolate flakes. Finally, I baked in a preheated oven and sprinkled with powdered sugar and hazelnut crumbs.
Also try the Pumpkin Cake with White Chocolate: the procedure is similar, I simply replaced the carrots with pumpkin… a delight.
But now let’s see together how to realize in detail the recipe of the Soft Cake with Carrots and Hazelnuts. Prepare the ingredients, let’s start.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Gabriella
Other delicious recipes to try:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 – 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 1/4 cups carrots (about 2 – peeled)
- 3.5 tbsp vegetable oil (I use peanut oil)
- 3.5 tbsp milk (at room temperature)
- 2 eggs (at room temperature – separate yolks from whites)
- 2/3 cups sugar
- 1 1/8 cups flour
- 1/2 cup hazelnuts (chopped)
- 1 pinch salt
- 1/4 cup white chocolate (flakes – or 1/2 cup dark chocolate chips)
- 2 tsp baking powder
- powdered sugar
- hazelnut crumbs
Tools
To make the Soft Cake with Carrots and Hazelnuts you need:
- 1 Food Processor
- 1 Mixer
- 1 Bowl
- 1 Cake Pan
Steps
HOW TO MAKE THE SOFT CAKE WITH CARROTS AND HAZELNUTS
Preheat the oven to 350°F, in “static” mode.
Trim the carrots, peel them and cut into chunks, then place them in the food processor, add the vegetable oil, the milk and mix well (3 – 4 minutes) until you get a very soft puree.
Then, separate the egg whites from the yolks and put them in two separate bowls. First, whip the egg whites until stiff: they are ready when they don’t move, if you try to turn the bowl upside down.
In another bowl, beat the yolks with the sugar until you get a soft and frothy mixture, then add the carrot puree and mix well. Also, add the egg whites and mix gently from bottom to top with a spatula (or a wooden spoon).
Finally, gradually add the flour sieved, the chopped hazelnuts, a pinch of salt, and the baking powder, and mix gently until well combined. Lastly, fold in the white chocolate flakes (or dark chocolate chips) mixing. You should get a very soft dough.
Pour the mixture into a cake pan (or a springform pan of 9.5 inches), greased and floured, and bake for about 30 – 35 minutes.
Obviously, baking times vary from oven to oven. To check if it’s done, insert a toothpick into the center of the cake. If it comes out clean, it’s done. If it’s sticky and wet, the cake is not ready yet.
Let the carrot cake cool completely until it reaches room temperature and finish with powdered sugar and hazelnut crumbs.
Finally, here is the Soft Cake with Carrots and Hazelnuts ready. Enjoy your meal!!
See you in the next recipe.
Storage
You can store the Carrot and Hazelnut Cake at room temperature for up to 3 days in an airtight container.
Tips and Suggestions
For making the cake, you can chop the carrots with an electric vegetable chopper and then place them in the immersion blender cup together with the oil and milk and blend everything.
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