John Myers
Carrot Hazelnut Cake
The perfect carrot hazelnut cake recipe with a picture and simple step-by-step instructions.
- 1 Pc. Organic lemon
- 400 g Finely grated carrots
- 4 Pc. Eggs
- 1 pinch Salt
- 1 packet Vanilla sugar
- 250 g Brown sugar
- 280 g Ground hazelnuts
- 150 g Breadcrumbs
- 1 tsp Baking powder
- 0,5 Vials Rum flavor for baking, alternatively 2 tbsp rum
- 1 tsp Cinammon
- Raisins as desired
- Wash the lemon with hot water, dry it and grate the peel finely. Squeeze out the juice and mix it with the grated carrots so that they don’t turn brown.
- Separate the eggs and beat the egg whites with a pinch of salt until stiff. Let the vanilla sugar and 2 tbsp brown sugar slowly trickle in at the end.
- Beat the egg yolks with 4 tablespoons of hot water until frothy. Slowly pour in the remaining sugar and keep stirring until a frothy, creamy mass is formed. Put the egg whites on top.
- Mix the hazelnuts, breadcrumbs, cinnamon and baking powder and add to the egg whites with the carrot rasps, rum flavor and lemon zest. Carefully fold in everything. Fold in the raisins if you like.
- Pour the dough into a greased and floured springform pan (diameter 24 cm) and bake in the preheated oven at 180 degrees on the middle rack for about 60 minutes.
- Either dust the cooled cake with powdered sugar or cover it with a chocolate icing.
- Alternatively, you can bake the dough in 12 muffin cases. The baking time is approx. 20-25 minutes.
Facebook Comments