Carrot cake



preparation time: 15 minutes
baking time: 45 minutes
difficulty: medium

for 1 cake

for the dough

  • 100 g butter, room temperature
  • 200 g sugar
  • 5 eggs, room temperature
  • 1 tablespoon honey
  • 1 tablespoon vanilla extract
  • lemon zest, grated
  • 170 g hazelnut flour
  • 30 g coconut flakes
  • 250 g carrots, finely grated
  • 120 g plain flour, type 00
  • 60 g cornstarch
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg, ground
  • a pinch of salt

in addition

  • 200 g apricot jelly
  • powdered sugar
  • hazelnuts, chopped


Beat the butter in a mixer with 100 g sugar, separate the eggs and whisk the egg yolks together with the butter mixture.

Add honey, vanilla extract and lemon zest and incorporate hazelnut flour, coconut flakes and carrots.

Beat the egg whites with the remaining 100 g sugar until stiff.

Mix sifted flour, starch, baking powder, cinnamon, nutmeg and salt.

Fold half of the flour mixture and half of beaten egg whites under the butter mixture. Then fold the second half under.

Pour the dough into a cake pan and bake at 180°C (160°C convection) for 45 minutes.

Let the cake cool, cut in half, fill with apricot jelly and sprinkle with powdered sugar and hazelnuts.


Stefano Cavada

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