Filter
Reset
Sort ByRelevance
Richard newcomb
Carrot Cake
Carrot cake with hazelnuts, cream cheese topping and a hint of orange.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
300 minPastriesfresh ginger, granulated sugar, tap water, Vanka Kawat deep-frozen puree leaves, coconut oil, Ginger biscuits, gelatin, lime, fresh cream, full French cottage cheese, ready-to-eat mango, passion fruit, tap water, powdered sugar,exotic lime-ginger-mango curd pie -
60 minPastriesunsalted butter, granulated sugar, black cherry jam, medium sized egg, self-raising flour, cocoa powder, salt, extra bitter chocolate, sprinkles pure,chocolate cake with cherry jam -
30 minPastriesegg, fine cristalsugar, Pure Nature coconut grater,coconut dumplings -
55 minPastrieswheat flour, cocoa powder, baking soda, fine cristalsugar, vanilla extract, Zaanse mayonnaise, tap water,zaanse chocolate brownies
Nutrition
390Calories
Sodium5% DV110mg
Fat34% DV22g
Protein10% DV5g
Carbs14% DV41g
Fiber12% DV3g
Loved it