Carrot Hazelnut Cake

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AuthorLe-ThermiqueCategoryDifficultyIntermediate

Yields12 Servings
Prep Time8 minsCook Time40 minsTotal Time48 mins

INGREDIENTS :
 100 g hazelnuts whole
 200 g carrots cut into a few pieces
 3 eggs
 200 g caster sugar
 120 g vegetable oil
 250 g cake flour
 ½ tsp cinnamon
 1 tbsp baking powder
 1 tbsp baking soda
 ¼ tsp salt
Icing for Topping
 100 g butter
 300 g cream cheese

COOKING METHODS :
1

- Pre-heat oven to 180°C. Line & grease a large rectangular baking tray and set asides.
Settings: Temperature: 180°C

2

- Place the hazelnuts in the mixing jar and start chop.
Settings: Timer: 8 Seconds / Speed: 8

- Transfer to a separate bowl.

3

- Add the carrots in the mixing jar, start chop until finely chopped.
Settings: Timer: 6 Seconds / Speed: 7

- Pour into the same bowl set asides.

4

- Add the eggs, sugar, and vegetable oil and mix until fluffy.
Settings: Timer: 1 Minute / Speed: 3

- Then remove the butterfly whisk.

5

- Add the nuts and carrots and mix.
Settings: Timer: 20 Seconds / Speed: 4

6

- Pour in cake flour, cinnamon, baking powder and salt and mix.
Settings: Timer: 20 Seconds / Speed: 5

7

- Pour the batter into the baking tray. Bake for 30-40 min @ 180°C.
Settings: Timer: 30-40 Minutes / Temperature: 180°C

8

Icing

- Place the butter in the mixing jar and mix.
Settings: Timer: 20 Seconds / Speed: 4

- Scrape down sides.
- Attach the butterfly whisk, start whisk and pause to add the cream cheese and sugar through the lid hole.
Settings: Timer: 5 Minutes / Speed: 4

9

- Spread the mixture evenly over the cooled cake. Leave to set in the refrigerate for 1 hour.

Nutrition Facts

Serving Size pieces

Servings 12


Amount Per Serving
Calories 456
% Daily Value *
Total Fat 32.1g50%
Saturated Fat 12.5g63%
Cholesterol 86mg29%
Sodium 305mg13%
Potassium 249mg8%
Total Carbohydrate 37g13%
Dietary Fiber 1.6g7%
Sugars 18g
Protein 7g15%

Calcium 8%
Iron 11%
Vitamin D 43%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

INGREDIENTS :
 100 g hazelnuts whole
 200 g carrots cut into a few pieces
 3 eggs
 200 g caster sugar
 120 g vegetable oil
 250 g cake flour
 ½ tsp cinnamon
 1 tbsp baking powder
 1 tbsp baking soda
 ¼ tsp salt
Icing for Topping
 100 g butter
 300 g cream cheese

Directions

COOKING METHODS :
1

- Pre-heat oven to 180°C. Line & grease a large rectangular baking tray and set asides.
Settings: Temperature: 180°C

2

- Place the hazelnuts in the mixing jar and start chop.
Settings: Timer: 8 Seconds / Speed: 8

- Transfer to a separate bowl.

3

- Add the carrots in the mixing jar, start chop until finely chopped.
Settings: Timer: 6 Seconds / Speed: 7

- Pour into the same bowl set asides.

4

- Add the eggs, sugar, and vegetable oil and mix until fluffy.
Settings: Timer: 1 Minute / Speed: 3

- Then remove the butterfly whisk.

5

- Add the nuts and carrots and mix.
Settings: Timer: 20 Seconds / Speed: 4

6

- Pour in cake flour, cinnamon, baking powder and salt and mix.
Settings: Timer: 20 Seconds / Speed: 5

7

- Pour the batter into the baking tray. Bake for 30-40 min @ 180°C.
Settings: Timer: 30-40 Minutes / Temperature: 180°C

8

Icing

- Place the butter in the mixing jar and mix.
Settings: Timer: 20 Seconds / Speed: 4

- Scrape down sides.
- Attach the butterfly whisk, start whisk and pause to add the cream cheese and sugar through the lid hole.
Settings: Timer: 5 Minutes / Speed: 4

9

- Spread the mixture evenly over the cooled cake. Leave to set in the refrigerate for 1 hour.

Carrot Hazelnut Cake

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