Carrot and Hazelnut Cake

Ingredients

• 250 g Carrots (Finely grated)
• 3 pcs Eggs (Large, at room temperature)
• 150 g Brown sugar (Unrefined brown sugar)
• 1 gousse Vanilla (Scraped, or 1 tsp vanilla extract)
• 100 ml Hazelnut oil (or neutral oil) (At room temperature)
• 50 ml Milk (Whole or semi-skimmed)
• 80 g Toasted hazelnut powder (Fine, obtained by blending toasted hazelnuts)
• 200 g All-purpose flour (Sift with the leavening agent)
• 10 g Baking powder (About 1 sachet)
• 1 c. à café Ground cinnamon
• 0.5 c. à café Ground nutmeg
• 0.5 c. à café Ground ginger
• 50 g Coarsely chopped hazelnuts (For crunch)
• 30 g Butter (For greasing the pan)
• 10 g Flour (for the pan) (Dust the pan)
• 200 g Cream cheese (type Philadelphia or The Laughing Cow) (At room temperature)
• 80 g Powdered sugar
• 100 ml Whole milk cream (Fresh, unwhipped)

Instructions

1. Prepare the carrots

   Peel the carrots then grate them finely using a grater or food processor.

   Time: PT10M

2. Beat the eggs and sugar

   In a large bowl, beat the eggs for 2 minutes, add the brown sugar and continue whisking until the mixture lightens slightly.

   Time: PT2M

3. Add vanilla, oil and milk

   Stir in the vanilla bean seeds (or extract), the hazelnut oil and the milk, then whisk gently to combine.

   Time: PT2M

4. Fold in the dry powders

   Sift the flour, baking powder, hazelnut powder, cinnamon, nutmeg and ginger. Add this mixture to the bowl and gently fold with a spatula, just enough for the flour to disappear.

   Time: PT3M

5. Add carrots and hazelnuts

   Fold in the grated carrots then the coarsely chopped hazelnuts using a spatula, lifting the batter from the bottom of the bowl.

   Time: PT4M

6. Prepare the pan

   Butter the pan then lightly flour it, tapping to remove excess.

   Time: PT2M

7. Bake the cake

   Pour the batter into the pan, smooth the top and bake in a pre‑heated oven at 180°C for 48 minutes. Check doneness by inserting a knife into the centre: it should come out clean.

   Time: PT48M

   Temperature: 180°C

8. Cool the cake

   Let the cake cool in the pan for 10 minutes, then unmold onto a rack and let cool completely (about 20 minutes).

   Time: PT30M

9. Prepare the frosting

   In a bowl, whisk the cream cheese until smooth, add vanilla, powdered sugar and whisk again. Pour in the cream and mix until you reach a soft but not liquid consistency.

   Time: PT8M

10. Decorate

    Fill a piping bag with the frosting and decorate the cake as you wish. Sprinkle with chopped hazelnuts for the final crunch.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Carrots: Grated zucchini
• Instead of Eggs: Apple sauce puree (1/4 cup)
• Instead of Brown sugar: White sugar, Coconut sugar
• Instead of Vanilla: Vanilla extract
• Instead of Hazelnut oil (or neutral oil): Sunflower oil, Canola oil
• Instead of Milk: Almond milk, Soy milk
• Instead of Toasted hazelnut powder: Almond flour
• Instead of All-purpose flour: Whole wheat flour
• Instead of Baking powder: Baking soda + cream of tartar
• Instead of Ground cinnamon: Cake spice blend
• Instead of Ground nutmeg: Ground ginger
• Instead of Ground ginger: Fresh grated ginger (1/2 tsp)
• Instead of Coarsely chopped hazelnuts: Sliced almonds
• Instead of Butter: Margarine
• Instead of Flour (for the pan): Fine semolina
• Instead of Cream cheese (type Philadelphia or The Laughing Cow): Reduced-fat cream cheese
• Instead of Powdered sugar: Very fine granulated sugar
• Instead of Whole milk cream: Pouring cream

Equipment Needed

• Large mixing bowl
• Carrot grater or food processor
• Hand whisk
• Silicone spatula
• Sieve
• 20‑cm round cake pan
• Oven
• Cooling rack
• Piping bag with plain tip (optional)
• Kitchen scale
• Chef’s knife

Critical Steps — Do Not Skip

• Do not over‑mix the batter after adding the flour.
• Check doneness with a knife to avoid an over‑dry cake.
• Allow the cake to cool completely before applying the frosting.

Chef Tips from the Video

• Lightly toast the hazelnuts before grinding to intensify their aroma.
• Add an orange zest to the batter for a citrus note that pairs well with the spices.
• Using a silicone mold makes unmolding easier.

Troubleshooting

Storage

Refrigerator: Store the cake covered in an airtight container for 3 to 4 days.

Freezer: Not recommended, the frosting may separate.

Room temperature: At room temperature, the cake keeps for up to 1 day.

Make-Ahead Tips

• The cake can be baked the day before and kept in the refrigerator, with the frosting applied just before serving.
• The frosting can be prepared 2 hours ahead and kept chilled, covered.