Carrot cake

Ingredients

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

Preparation

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.

Story

Stefano Cavada

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