Carrot-Nut Base for Cakes and Muffins
Baking and Desserts | Italian cuisine
⏳ Time
1 hour
🥕 Ingredients
14
🍽️ Servings
8
Description
The finished cake has a light porous structure and is quite moist. It's best to cut it while still warm. This type of American pastry is usually topped with a very sweet frosting. You can spread it with cream cheese or any other topping of your choice.
Ingredients
- Carrot - 17.6 oz
- Hazelnut - 4.6 oz
- Chopped almonds - 5.3 oz
- Coconut flakes - 4.2 oz
- Orange juice concentrate - 4 fl oz
- Wheat Flour - 8.5 oz
- Vegetable Oil - 8 fl oz
- Sugar - 10.6 oz
- Cocoa Powder - 1.1 oz
- Cinnamon - 1 teaspoon
- Baking Powder - 1 teaspoon
- Salt - a pinch
- Vanilla salt - 1 teaspoon
- Farm fresh eggs - 4 pieces
Step by Step guide
Step 1
Grate the carrots on a fine grater. You should have about 240 ml of grated carrots.
Step 2
Toast the chopped nuts in a dry skillet.
Step 3
In a large bowl, combine all the ingredients and mix well with a mixer for at least 5 minutes.
Step 4
Pour the mixture onto a baking sheet lined with parchment paper.
Step 5
Preheat the oven to 356°F.
Step 6
After 45 minutes, you should have a tall cake that fills the entire baking sheet with high edges.
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