There Carrots and nuts cake it is a perfumed sweet from belief which is prepared in less than half an hour. A easy recipe ideal for a breakfast healthy and genuine or for a sweet tooth snack mid-afternoon.
Ingrediants
- 200 g of carrots
- 160 g of brown sugar
- 1 tablespoon of grated orange zest
- 1/2 vanilla bean
- 100 g of hazelnuts
- 100 ml of seed oil
- 3 eggs
- 250 g of flour 00
- 16 g of baking powder
- powdered sugar
There Carrots and nuts cake is one of those recipes which never fails in family notebooks. Soft, sweet and moist enough to be enjoyed on its own, it is easily prepared in less than half an hour and is ideal for a healthy and genuine breakfast or for one greedy snack mid-afternoon.
The recipe is one of the many interpretations of the classic carrot cake. Here, too, oil is used instead of butter And vanilla And Orange peel to perfume it, but instead of almonds there is a good amount of hazelnuts which gives the cake a more rustic connotation.
Despite being a vegetable, for their sweet taste, the carrots they are a widely used ingredient in pastry shop to do Biscuits, cakes And cupcakes. And in many sweet preparations, just like in our proposal, they are combined with dried fruit. Excellent with hazelnuts, most often match the almonds as happens in the famous Camilla cake or in carrot and almond biscuits and there is no shortage of combinations with different ones variety of nuts as in the carrot, pecan and cream cheese cake or in the carrot donut.
OTHER DELICIOUS RECIPES: Carrot and hazelnut tartlets, Carrot bundt cake, Gluten-free carrot cake
How to prepare: Carrot and hazelnut cake
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
40 min
- Portions
-
8
How to prepare: Carrot and hazelnut cake
To prepare the carrot and hazelnut cake, first pulverize the hazelnuts very finely with a food processor to obtain a fine-grained flour. To achieve this, it is essential to chop the dried fruit several times, avoiding overheating.
Peel the carrots, peel them and collect them in chunks in the mixer. Blend them very finely and set aside. In a bowl, whisk the eggs with the brown sugar until the mixture is light and fluffy.
Then add the grated orange zest and the oil. Add the sifted flour and baking powder, mixing with the electric mixer at low speed just enough to mix everything.
Stir in the hazelnut flour and carrots. Mix very well until you get a homogeneous mixture. Pour it into a greased and floured 22 cm diameter springform pan and level.
Bake the cake in a preheated oven at 170 ° for about 40-45 minutes or until a toothpick stuck in the center of the cake comes out clean. Remove from the oven and allow to cool completely. Serve the carrot and hazelnut cake to taste with a sprinkling of icing sugar.
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