Carrot Cake

For the cake: 375 g of carrots, peeled and grated 185 g of finely chopped hazelnuts 120 g of butter, melted 3 eggs 150 g of brown sugar 75 g of all purpose flour 1 tbsp of baking powder a cake mold of 16-18 cm diameter For the frosting: 250 g of full fat cream cheese 100 g of butter at room temperature 80 g of icing sugar

Toast half of the chopped hazelnuts in a non stick pan until golden and crispy and let them cool completely. Beat the eggs, add the grated carrots and mix. Add all the chopped hazelnuts (toasted and raw), sugar, the melted butter and the flour, sifted with the baking powder. Mix well until smooth and soft. Line the bottom and sides of the mold with paper and pour in the cake batter. Bake in a preheated oven at 180 C for 50 minutes up to 1 hour, make sure the center of the cake is cooked before you remove it from the oven. Let it cool in the mold for 20 minutes, remove it from the mold and let it cool completely on a cooling rack.

For the icing, beat the butter with a whisk and stir in the cream cheese a little at a time. Add a little icing sugar at a time (it will make it even softer) and beat well until creamy with no lumps. Transfer it in a pastry bag and refrigerate for at least 15-20 minutes. Decorate the cake with the cream cheese frosting and serve. Bon appétit!


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