The vegan carrot and hazelnut cake is a perfect dessert if you’re looking for something wholesome, fragrant and incredibly soft, without eggs or dairy. The carrots keep the batter moist and delicate, while the toasted hazelnuts give an irresistible aromatic note, enhanced by the orange juice that perfumes the whole cake while baking.
This is a simple and quick recipe, ideal for breakfast, an afternoon snack or a light dessert to finish a meal, able to win everyone over, even those who don’t follow a vegan diet. Make it yourself and you’ll see that it will become one of your favorite cakes!
Here are some other delicious ideas for you:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Cooking time: 35 Minutes
- Portions: 8Servings
- Cooking methods: Oven
- Seasonality: All seasons
- Energy 222.58 (Kcal)
- Carbohydrates 35.07 (g) of which sugars 19.61 (g)
- Proteins 3.18 (g)
- Fat 8.93 (g) of which saturated 0.97 (g)of which unsaturated 7.37 (g)
- Fibers 1.53 (g)
- Sodium 18.53 (mg)
Indicative values for a portion of 80 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
- 7 oz carrots (net weight (about 3 medium carrots))
- 1.5 cups all-purpose flour
- 1/2 cups granulated sugar
- 1/4 cups brown sugar (packed)
- 1/3 cups toasted hazelnuts (+ 20 g for the surface (about 0.7 oz))
- 1/4 cups hazelnut beverage (or another plant-based milk of your choice)
- 3.5 tbsp vegetable oil
- 1/3 cups orange juice
- 1 packet baking powder
Tools
- Springform pan 9 in
- Bowl
- Food processor
- Citrus juicer
- Parchment paper
Preparation
Using a food processor, finely chop the 50 g of hazelnuts into a very fine crumb. Transfer them to a bowl and mix with the sugar (white and brown), the flour and the sifted baking powder (1).
After washing and peeling them, cut the carrots into pieces and place them in the jug of the food processor (or blender).
Add the vegetable oil, the plant-based milk and the juice squeezed from the orange. Blend until you obtain a purée (2).
Pour the purée into the bowl with the dry ingredients. Mix with a spoon or spatula until you obtain a soft, homogeneous batter.
Line the springform pan with parchment paper (or grease it with a release agent) and pour in the batter. Roughly chop the remaining 20 g of hazelnuts with a knife and distribute them over the surface (3).
Place the cake in a conventional oven at 356°F and bake for 35-38 minutes. As always, check with a toothpick as timing varies depending on the oven.
The vegan carrot and hazelnut cake is ready; let it cool completely before slicing and serving.
Tips and notes
If you have an organic orange, you can add the grated zest.
You can use a plant-based milk of the flavor you prefer: hazelnut, almond, oat or others. If you do not follow a vegan diet, you can also use regular cow’s milk.
You can replace all-purpose flour with type 0 or type 1 flour.
FAQ (Questions & Answers)
Can I omit the brown sugar?
Of course, you can use 160 g of granulated sugar directly.
How can I replace the hazelnuts?
You can use almonds or walnuts in the same quantity.
How should the cake be stored?
The cake stays soft for 3-4 days if stored in a classic cake dome or covered container, preferably in a cool place.
