Toms Flavor Fusion

Soft Carrot and Hazelnut Cake Recipe: Moist and Nutty Delight

23ql1

Sliced carrot cake with powdered sugar and hazelnut garnish.

We use affiliate links. If you purchase something using one of these links, we may receive compensation or commission.

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 !
Soft Carrot and Hazelnut Cake Without Butter

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

  • carrots
  • whole hazelnuts
  • eggs
  • brown sugar
  • flour
  • one and a half sachets of yeast
  • hazelnut oil (or your usual oil)
  • a little milk
  • a few pinches of 4 spice mix
  • a touch of icing sugar as a final touch

Carrot and hazelnut cake

Ingredients

  • 400 g carrots
  • 100 g hazelnuts whole
  • 4 eggs
  • 250 g brown sugar
  • 180 g flour
  • 1.5 packet of yeast
  • 125 ml hazelnut oil or your usual oil (4.4 fl oz)
  • 4 c. tbsp milk
  • 2 c. tbsp 4 spice mix
  • A little icing sugar for decoration

Steps

  • Preheat your oven to 180°C (350°F).
  • 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.
  • In a salad bowl, whisk the eggs and brown sugar well then add the flour and yeast, mixing gradually.
  • 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!

Othersfall recipesthat might interest you:

Source link

Exit mobile version