AuthorLe-ThermiqueCategoryCakesDifficultyIntermediate- Pre-heat oven to 180°C. Line & grease a large rectangular baking tray and set asides.
Settings: Temperature: 180°C
- Place the hazelnuts in the mixing jar and start chop.
Settings: Timer: 8 Seconds / Speed: 8
- Transfer to a separate bowl.
- 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.
- Add the eggs, sugar, and vegetable oil and mix until fluffy.
Settings: Timer: 1 Minute / Speed: 3
- Then remove the butterfly whisk.
- Add the nuts and carrots and mix.
Settings: Timer: 20 Seconds / Speed: 4
- Pour in cake flour, cinnamon, baking powder and salt and mix.
Settings: Timer: 20 Seconds / Speed: 5
- Pour the batter into the baking tray. Bake for 30-40 min @ 180°C.
Settings: Timer: 30-40 Minutes / Temperature: 180°C
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
- Spread the mixture evenly over the cooled cake. Leave to set in the refrigerate for 1 hour.
12 servings
pieces
- Amount per serving
- Calories456
- % Daily Value *
- Total Fat 32.1g42%
- Saturated Fat 12.5g63%
- Cholesterol 86mg29%
- Sodium 305mg14%
- Total Carbohydrate 37g14%
- Dietary Fiber 1.6g6%
- Total Sugars 18g
- Protein 7g
- Calcium 8mg1%
- Iron 11mg62%
- Potassium 249mg6%
- Vitamin D 43mcg215%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
- Pre-heat oven to 180°C. Line & grease a large rectangular baking tray and set asides.
Settings: Temperature: 180°C
- Place the hazelnuts in the mixing jar and start chop.
Settings: Timer: 8 Seconds / Speed: 8
- Transfer to a separate bowl.
- 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.
- Add the eggs, sugar, and vegetable oil and mix until fluffy.
Settings: Timer: 1 Minute / Speed: 3
- Then remove the butterfly whisk.
- Add the nuts and carrots and mix.
Settings: Timer: 20 Seconds / Speed: 4
- Pour in cake flour, cinnamon, baking powder and salt and mix.
Settings: Timer: 20 Seconds / Speed: 5
- Pour the batter into the baking tray. Bake for 30-40 min @ 180°C.
Settings: Timer: 30-40 Minutes / Temperature: 180°C
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
- Spread the mixture evenly over the cooled cake. Leave to set in the refrigerate for 1 hour.