Moist carrot and hazelnut cake

Prep time 15 minutes Total time 1 hr Serves 6 personnes

Carrot cake is amazing in moderation. But if you add hazelnuts, you can forget about moderation–it's just too good.

This cake is one of my favorites: it's tasty and sweet (a real treat). Simply a great way to use Les Jardins Glenorra's leafy carrots.

Recipe from the Petit Larousse Recettes du Potager

  • 1/2 lb carrots (250g)
  • 1 1/4 cups ground hazelnuts (125 g)
  • 1/2 cup butter (100 g)
  • 2 eggs
  • 3/4 cup brown sugar (100 g)
  • 1/2 cup flour (50 g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • salt
  • icing sugar (for sprinkling)

Instructions

  1. Preheat oven to 180 ° C.
  2. Wash, dry, peel and grate the carrots.
  3. Toast in a dry skillet half of hazelnuts.
  4. Melt the butter.
  5. In a bowl, whisk the eggs and mix with grated carrots and the two hazelnut powders (toasted and untoasted). Add the melted butter, brown sugar, flour, baking powder, cinnamon, nutmeg and 1 pinch of salt. Stir.
  6. Butter and flour a cake pan.
  7. Pour the dough in the oven and cook for 40 min.
  8. When the cake is cooked, wait 5 minutes before turning out.
  9. Add icing sugar to decorate your cake.

Note: It will be even better the next day because the carrots will make it moist.