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Richard newcomb
Carrot Cake
Carrot cake with hazelnuts, cream cheese topping and a hint of orange.
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Ingredients
Directions
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Preheat the oven to 150 ºC.
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Grind the hazelnuts finely in the food processor.
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Grate the orange layer of the peel of the oranges and press 1 fruit.
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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.
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Carefully pour in the flour and the baking powder.
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Grate the carrot on a fine grater and add.
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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.
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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.
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Remove from the oven and leave in the form in 1 hour to cool to room temperature.
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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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Nutrition
390Calories
Sodium5% DV110mg
Fat34% DV22g
Protein10% DV5g
Carbs14% DV41g
Fiber12% DV3g
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