Carrot cake with hazelnuts, or not!
By Nadège du blog Cooking Nadoo
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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