Carrot and hazelnut cake: the recipe for a soft and fragrant dessert
The carrot and hazelnut cake is a particularly soft and fragrant dessert. Delicate and pleasantly moist, it exploits the natural sweetness of this vegetable to give a delicacy that tastes of home and family. The round and typically autumnal flavor of hazelnuts finally gives it a touch of genuineness. Very easy to prepare, also with the help of your children, this cake will really conquer everyone; serve it for breakfast, sprinkled with plenty of powdered sugar and accompanied by a cup of coffee with milk, or at the end of a dinner with guests, perhaps garnished with a tuft of whipped cream or a delicious English cream. So let’s find out how to prepare it step by step with our recipe.
How to prepare the carrot and hazelnut cake
Collect the hazelnuts and carrots, cut into chunks, in a fairly powerful kitchen mixer 1 and blend until you will have obtained a fine and homogeneous mixture.
Collect the hazelnuts and carrots, cut into chunks, in a fairly powerful kitchen mixer 1 and blend until you will have obtained a fine and homogeneous mixture.
Transfer the eggs and sugar to a bowl and work them with a whisk until you will have obtained a light and fluffy mixture 2.
Transfer the eggs and sugar to a bowl and work them with a whisk until you will have obtained a light and fluffy mixture 2.
Then pour in the corn oil and milk 3, and mix well.
Then pour in the corn oil and milk 3, and mix well.
Add the carrot mixture and mix again 4.
Add the carrot mixture and mix again 4.
Finally, add the flour, sifted with the baking powder 5, mixing everything very gently.
Finally, add the flour, sifted with the baking powder 5, mixing everything very gently.
Pour the mixture into a mold, well greased, and level with a spatula 6, then bake at 165 degrees C in a static oven and cook for about 40 minutes (to check the cooking, do the toothpick test anyway).
Pour the mixture into a mold, well greased, and level with a spatula 6, then bake at 165 degrees C in a static oven and cook for about 40 minutes (to check the cooking, do the toothpick test anyway).
After the cooking time has elapsed, remove the cake from the oven and let it cool, then remove it from the mold and transfer it to a serving dish. Sprinkle with plenty of powdered sugar, garnish with hazelnuts as you wish and serve in slices 7.
After the cooking time has elapsed, remove the cake from the oven and let it cool, then remove it from the mold and transfer it to a serving dish. Sprinkle with plenty of powdered sugar, garnish with hazelnuts as you wish and serve in slices 7.
Preservation
The carrot and hazelnut cake can be preserved under a glass bell jar or in a special airtight container for at least 2-3 days. To always have a few slices available, you can transfer them to the freezer (for 2-3 weeks) and remove them the previous evening, in order to offer them for breakfast the next morning. In case you have it, you can also heat them for a few minutes in a small oven.
