Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 250 g hazelnuts, rated, or walnuts
- 300 g carrot (s), rated
- 150 g cane suar, or normal suar
- 1 tablespoon vanilla sugar
- 1 teaspoon, leveled cinnamon
- 3 teaspoons baking soda
- 1 small Glass bitter almond flavor (tube)
- 300 grams flour
- 150 ml sunflower oil
- 150 ml orange juice
- Fat (vegan) and breadcrumbs for the pan
- Icing sugar for dusting
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 160 degrees circulating air or 180 degrees top / bottom heat.
- Spread butter on a bundt pan and sprinkle with breadcrumbs.
- Peel the carrots and grate them finely.
- Mix the nuts, flour, baking soda, sugar, vanilla sugar, bitter almond oil and cinnamon in a bowl.
- Add the orange juice and oil and stir with the mixer to a homogeneous and smooth mass.
- Fill this into the mold and bake in the preheated oven for about 50-60 minutes (chopsticks test).
- After cooling, turn the Gugelhupf out of the mold and dust with powdered sugar.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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