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Carrot cake with lemon cream cheese frosting

Ingredients :

For the dough:
270g Flour
110g Hazelnuts, whole
340g Carrot(s), grated
½ Apple, grated
270g Sugar
1 teaspoon Baking soda

1 ½ tsp baking powder
2 pinches Salt
1 teaspoon Vanilla extract, natural
1 ½ tsp Cinnamon powder
240ml sunflower oil
4 m.-large egg(s)

For the frosting:
150g Double cream cheese
100 g butter, soft
150g powdered sugar, sifted
100ml cream
1 m.-large Lemon(s), grated peel
2 Tea spoons lemon juice
½ tsp Vanilla extract, natural

preparation

First preheat the oven to 175°C.
Then roast the whole nuts in a pan and let them cool. In the meantime, peel and grate the carrots and half the apple. Whether fine or coarse is a matter of taste. I prefer half/half. Then mix the flour, baking powder, baking soda, salt and cinnamon in a bowl. In a second bowl, beat the eggs and vanilla extract with a whisk until fluffy. Gradually add the sugar, then the oil and whisk in the air for a few minutes. Set aside.

Finely grind the cooled hazelnuts in a food processor. When I didn’t have a food processor, I simply put the hazelnuts in a plastic bag and crushed them with a heavy object until they were fairly finely ground. Works wonderfully too. Then gradually mix the flour mixture with the egg mixture and stir until a smooth dough is formed. Finally, fold the grated carrots, apple and ground nuts into the dough with a spoon.

Bake the dough in a round cake tin that has previously been greased and dusted with flour at 175°C for approx. 50 minutes. To check if the carrot cake is done, insert a toothpick into the center of the cake. If there are no dough residues left on the toothpick, the cake is fully baked. Allow carrot cake to cool completely.

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