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Ah, autumn! The leaves are finally adorning themselves with their thousand and one colors, the weather is cooling, it’s the ideal time to cook up some good comforting dishes and prepare cakes that warm the heart. This is the ideal pretext to achieve this soft carrot and hazelnut cake !
Carrot cake is a classic snack: soft, easy to prepare and appreciated by young and old gourmands alike.
My recipe for soft carrot and hazelnut cakewithout icing, is always a great success. Its texture is rather soft and the marriage between carrot, hazelnut and four-spice blend is well balanced.
This dessert naturally does without icing, which would sweeten and weigh down this dessert unnecessarily in my opinion. Don’t be surprised by the quantity of carrots used, it’s what brings all the softness to this divine dessert.
The ingredients to make this moist carrot and hazelnut cake
Wash and peel the carrots then blend them in your food processor. Reserve.
Then finely chop the hazelnuts in a food processor or with a knife. If you use a blender, the result should not be powder, there should be pieces of hazelnuts.
Gently incorporate the oil, then add the milk and spices.
Finish by incorporating the blended carrots and chopped hazelnuts into the mixture and mix well.
Pour the mixture into a buttered and floured cake mold (very important). Bake for 40 to 45 minutes – the knife inserted in the center of the cake should come out clean.
Once the cake has cooled, sprinkle it with a little icing sugar and… enjoy!
