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Carrot cake with hazelnuts, or not!

By

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Rate this recipe 2.9/5 (102 Votes)

Ingredients

  • For 1 large cake or 8 mini cakes:
  • 175 g flour
  • 1 egg
  • 125 g of caster sugar
  • 2 teaspoons of baking soda
  • 115 g butter
  • melted
  • 60 g of ground almonds
  • 2 tablespoons of honey
  • Juice of half a lemon
  • 2 teaspoons of cinnamon powder
  • 2 teaspoons of allspice or 4 spice mix (ground pepper
  • cloves
  • nutmeg
  • ginger)
  • 35 g hazelnuts (optional)
  • 350 g grated carrots and chopped (about 3 large carrots)

Details

servings 8
Level of difficulty Easy
Preparation time 30mins
Cooking time 40mins
Cost Budget Friendly

Preparation

Step 1

Preheat the oven to 180°C/gas mark 4.

In a bowl, mix the flour, sugar, egg and baking soda.

Step 2

Melt the butter in the microwave and add it to the bowl. Add the ground almonds and mix well. Add the honey and lemon juice. Sprinkle with cinnamon, 4 spices, and mix again.

Step 3

Peel the carrots and grate them in a food processor. Coarsely blend the hazelnuts into pieces. Add the carrots and hazelnuts to the bowl and mix one last time.

Step 4

Pour the cake mix into a loaf tin or mini-moulds (silicone is best for this), cover with greaseproof paper (to prevent the cake from browning too much on top) and bake for about 40 minutes.

Step 5

Once cooked, let the cake cool before removing from the tin or moulds...and enjoy with afternoon tea!

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Carrot cake with hazelnuts, or not! Mini Carrot Cakes