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
- Preheat oven to 180 ° C.
- Wash, dry, peel and grate the carrots.
- Toast in a dry skillet half of hazelnuts.
- Melt the butter.
- 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.
- Butter and flour a cake pan.
- Pour the dough in the oven and cook for 40 min.
- When the cake is cooked, wait 5 minutes before turning out.
- Add icing sugar to decorate your cake.
Note: It will be even better the next day because the carrots will make it moist.