Carrot Hazelnut Cake
An incredibly moist carrot cake packed with ground nuts and finished with a smooth cream cheese frosting.
- 65 min
- 280 kcal / serving
- easy
- vegetarian
- Protein
- 6.2 g
- Fat
- 16.3 g
- Carbs
- 26.9 g
Contains: gluten, egg, milk, tree nuts (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
14 servings
- 250 g carrots (finely grated)
- 250 g hazelnuts (ground)
- 4 pc egg (medium)
- 180 g sugar
- 100 g wheat flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 150 g cream cheese
- 80 g powdered sugar
Method
- Preheat the oven to 180 °C (top/bottom heat) and line a 24 cm springform pan with parchment paper.
- Separate the eggs; cream the egg yolks with sugar until pale, and whip the egg whites separately until stiff peaks form.
- Combine flour, baking powder, cinnamon, and ground hazelnuts, then stir into the egg yolk mixture.
- Stir in the finely grated carrots, then gently fold the whipped egg whites into the batter in two batches.
- Pour the batter into the pan, bake for about 45 minutes, and let it cool down completely.
- Smooth out the cream cheese with sifted powdered sugar and spread it in waves over the surface of the cake.
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