Hazelnut and Carrot Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g carrot (s), finely rated
- 250 g butter or mararine
- 200 g suar
- 1 pinch (s) salt
- 2 packs vanilla sugar (bourbon)
- 6 egg (s)
- 150 grams flour
- 150 g cornstarch
- 200 g hazelnuts, round
- 2 teaspoons baking powder, coated
- 100 g chocolate sprinkles, whole milk
- Fat and breadcrumbs for the mold
- Powdered sugar, for dusting
Print Recipe
Pin Recipe Instructions
- Peel the carrots and grate finely. Mix the fat, sugar, salt and bourbon vanilla sugar in the food processor (or with the hand mixer) for about 5 minutes until creamy. Stir in eggs one at a time. Mix the flour, cornstarch, hazelnuts and baking powder, add and stir. Fold in the carrots and chocolate sprinkles.
- Pour the dough into a greased springform pan (26 cm diameter) sprinkled with breadcrumbs and smooth it out. Bake in the preheated oven, electric stove 175 ° C / fan oven 150 ° C, for approx. 70 minutes.
- Take the cake out of the oven and let it rest for about 10 minutes. Then take it out of the mold and let it cool down completely. Serve sprinkled with powdered sugar.
- Instead of carrots, you can also use zucchini, for example.
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