Carrot and Hazelnut Cake

The carrot and hazelnut cake is a delicious dessert that combines the sweetness of carrots with the crunchiness of hazelnuts. Here is the recipe:

Ingredients

• 250 g of carrots
• 200 g of granulated sugar
• 3 medium-sized eggs
• 100 g of toasted hazelnuts, finely chopped
• 200 g of type 00 flour
• 100 ml of seed oil (sunflower or corn)
• 1 packet of baking powder
• 1 pinch of salt

Preparation

1. Prepare the carrots by washing, peeling, and finely grating them.
2. In a bowl, whisk the eggs with the sugar until the mixture is frothy.
3. Add the grated carrots and finely chopped hazelnuts to the egg and sugar mixture and mix well.
4. Then fold in the sifted flour with the baking powder and the pinch of salt, mixing gently to avoid lumps.
5. Gradually pour in the oil, continuing to mix to completely incorporate it into the batter.
6. Line a cake tin (about 24cm in diameter) with parchment paper or grease and flour it, then pour the batter into the tin.
7. Bake in a preheated oven at 180 °C for about 40-45 minutes (cooking time may vary depending on the oven). To check if it’s done, you can perform the skewer test: if it comes out clean, the cake is ready.
8. Let the cake cool before unmolding it.

If you wish, you can also fill or cover your cake with a frosting made of cream cheese and powdered sugar to add a touch of creaminess.

Curiosity

Carrot cake is also very popular in the United States, where it is often served with a layer of creamy cheese frosting. In Italy, the addition of hazelnuts is a way to accentuate the autumnal flavors and to add a crunchy touch to the cake.

Enjoy your meal!