Carrot cake with hazelnuts, cream cheese topping and a hint of orange.
- 95 g unroasted hazelnuts tray
- 2 medium oranges cleaned up
- 1 tl ground cinnamon
- 140 ml sunflower oil
- 250 g light brown caster sugar
- 2 medium sized egg
- 200 g wheat flour
- 1 tl baking powder
- 300 g winter carrot
- 50 g powdered sugar
- 185 g cream cheese natural tray
Preheat the oven to 150 ºC.
Grind the hazelnuts finely in the food processor.
Grate the orange layer of the peel of the oranges and press 1 fruit.
Put the hazelnuts together with the orange zest, cinnamon, oil, caster sugar and eggs in a bowl. Beat with a mixer until a light batter.
Carefully pour in the flour and the baking powder.
Grate the carrot on a fine grater and add.
Grease the brownie shape. Put the batter in the brownie mold and bake the cake in the middle of the oven for about 1 hour.
Check after 50 minutes on doneness: prick with a skewer in the middle of the cake, if it comes out clean the cake is done.
Remove from the oven and leave in the form in 1 hour to cool to room temperature.
Mix the cream cheese with the icing sugar and 2 tbsp orange juice in a bowl. Brush the cake with it. Garnish with carrots of marzipan.
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