Carrot and Nut Bundt Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
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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