Carrot Cake with Hazelnuts
Baking and Desserts | Italian cuisine
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
5
Description
Carrot Cake with Hazelnuts
Ingredients
- Carrot - 8.8 oz
- Hazelnuts - 9.7 oz
- Vegetable Oil - 2 fl oz
- Coconut Milk - 7 fl oz
- Sugar - 7.1 oz
- Rye Flour - 7.1 oz
- Baking Powder - 0.5 oz
- Freshly squeezed carrot juice - 2 fl oz
- Freshly squeezed orange juice - 6 fl oz
- Cane Sugar - 1.2 oz
- Agar-Agar - 0.2 oz
Step by Step guide
Step 1
Grate the carrot using a fine grater, chop the hazelnuts in a blender, and mix them together.
Step 2
Add the oil, coconut milk, sugar, and rye flour to the mixture, and mix everything thoroughly.
Step 3
Transfer the mixture to a baking dish and place it in an oven preheated to 329°F for 35 minutes.
Step 4
For the jelly: place the cane sugar and juices in a saucepan. Bring to a boil. Once the juices are boiling, add the agar-agar and boil for another 2 minutes. Remove from heat. Pour over the cake.
Step 5
Place the cake in the refrigerator for at least 2 hours.
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