Along with the fresh fruit and the marble ones, carrot cake was the classic sweet my mother prepared for my birthday when I was a child.I have always loved it and I confess: I definitely prefer it to cakes rich in cream. Will it be for toasted hazelnuts? for its fragrance …? more likely I am fond of the childhood memory that this cake brings with it.
A big thank you to Alessio for giving me some beautiful carrots (good and genuine), with which I certainly couldn’t resist preparing this recipe!
SERVES 6-8 PEOPLE
READY IN 55′
4 oz hazelnuts
1 pinch salt
4 oz sugar
5 oz carrots, grated
7 oz all-purpose flour
1 teaspoon baking powder
2 oz melted butter
2-3 tablespoons milk
butter and all-purpose flour to taste
STEP 1: MINCE THE HAZELNUTS
Place the hazelnuts in a non-stick pan and warm. When they’ll emit the fragrance, remove them from the heat and let cool. Finally mince.
STEP 2: BEAT THE EGGS
Break the eggs into a large bowl, add a pinch of salt and sugar and whisk with an electric whisk.
STEP 3: ADD THE CARROTS
Add minced carrots and hazelnuts.
STEP 4: ADD THE FLOUR
In a separate bowl, sift the flour with the baking powder. Now add, little by little, this mix to the cake bowl.
STEP 5: FINALLY ADD BUTTER AND MILK
Now add the melted butter (when cold) and finally the milk. Stir gently to mix the ingredients.
STEP 6: COOK
Pour the mixture into a buttered and floured cake pan and cook the cake in a preheated oven at 180 ° C for 30 minutes, then 10 more minutes at 200 ° C.
#getBready & enjoy your meal