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