Carrot cake with hazelnut ice cream

6 servings

360 minutes

The recipe was shared with us by the pastry chef of the Stories restaurant, Ekaterina Krieger.

Energy value per serving

• Calories: 616.7
• Proteins: 5.7g
• Fats: 22.8g
• Carbohydrates: 90.2g

Ingredients

• Bananas: 80 g
• Vegetable oil: 125 ml
• Wheat flour: 160 g
• Carrot: 300 g
• Coconut sugar: 250 g
• Cinnamon: 4 g
• Salt: 2 g
• Baking powder: 2 g
• Hazelnut milk: 200 ml
• Oat milk: 230 ml
• Agave syrup: 20 ml
• Honey: 20 g
• Carob gum: 10 g

Cooking steps

1. Combine hazelnut milk, oat milk, agave syrup, honey, and carob gum, heat while stirring to 80 degrees. Then pour into a mold and place in the freezer. At -10 degrees Celsius, it will take 3-4 hours to freeze. Stir the ice cream every half hour; it will be ready when it has a texture suitable for consumption.

   Required ingredients:

   • Hazelnut milk: 200 ml
   • Oat milk: 230 ml
   • Agave syrup: 20 ml
   • Honey: 20 g
   • Carob gum: 10 g

2. Blend the banana in a blender until it becomes a paste.

   Required ingredients:

   • Bananas: 80 g

3. Grate the carrot on a fine grater.

   Required ingredients:

   • Carrot: 300 g

4. Whisk vegetable oil with coconut oil, mix in banana and carrot, then add flour and all remaining ingredients. Knead everything until smooth.

   Required ingredients:

   • Vegetable oil: 125 ml
   • Coconut sugar: 250 g
   • Cinnamon: 4 g
   • Salt: 2 g
   • Baking powder: 2 g
   • Wheat flour: 160 g

5. Pour the batter into the mold and bake for about 40 minutes at 170 degrees.

6. Serve the cake with a scoop of ice cream.

   Required ingredients:

   • Hazelnut milk: 200 ml
   • Oat milk: 230 ml
   • Agave syrup: 20 ml
   • Honey: 20 g
   • Carob gum: 10 g