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Carrot Cake
 
 
12 ServingsPTM140 min

Carrot Cake


Carrot cake with hazelnuts, cream cheese topping and a hint of orange.

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Directions

  1. Preheat the oven to 150 ºC.
  2. Grind the hazelnuts finely in the food processor.
  3. Grate the orange layer of the peel of the oranges and press 1 fruit.
  4. 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.
  5. Carefully pour in the flour and the baking powder.
  6. Grate the carrot on a fine grater and add.
  7. 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.
  8. 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.
  9. Remove from the oven and leave in the form in 1 hour to cool to room temperature.
  10. 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.


Nutrition

390Calories
Sodium5% DV110mg
Fat34% DV22g
Protein10% DV5g
Carbs14% DV41g
Fiber12% DV3g

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