Carrot cake: I love you!

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′

INGREDIENTS

4 oz hazelnuts

2 eggs

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.