Carrot and nut base for cakes and muffins
8 servings
60 minutes
Carrot-nut base for cakes and muffins is a wonderful combination of the sweetness of carrots, crunchy nuts, and the delicate aroma of coconut. This recipe, inspired by Italian baking traditions, is perfect for creating airy layers that will serve as the foundation for a festive cake or a cozy homemade muffin. The natural sweetness of carrots harmonizes with the warmth of cinnamon and vanilla, while orange juice adds a light citrus note. Pre-roasted nuts reveal their deep flavor, making the texture of the baked goods rich and aromatic. This base does not require complex techniques but offers an incredible taste and aroma that fills the home with a sense of comfort and joy. The versatility of the recipe allows it to be used for various desserts, while the softness and juiciness of the layers make every tea time special.
1
Grate the carrot on a fine grater. You should have 2 cups of carrot.
- Carrot: 500 g
2
Roast the chopped nuts in a pan without oil.
- Hazelnuts: 130 g
- Crushed walnuts: 150 g
3
Place all ingredients in a large bowl and mix well with a mixer for at least 5 minutes.
- Carrot: 500 g
- Hazelnuts: 130 g
- Crushed walnuts: 150 g
- Coconut flakes: 120 g
- Orange juice: 0.5 glass
- Wheat flour: 2 glasss
- Vegetable oil: 1 glass
- Sugar: 1.5 glass
- Cocoa: 30 g
- Cinnamon: 1 teaspoon
- Baking powder: 1 teaspoon
- Salt: pinch
- Vanilla sugar: 1 teaspoon
- Chicken egg: 4 pieces
4
Place on a baking sheet lined with parchment paper.
5
Preheat the oven to 180 degrees.
6
After 45 minutes, a tall cake with high edges should be ready.