Carrot Cake

Name: Carrot Cake
Cook time: 20 min
Total time: 140 min
Yield: 12
Cuisine: Dutch
Ingredients: 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

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

Ingredients

Kitchen Stuff

1 food processor
1 rasp
1 brownie shape
1 satepper

Directions

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.