Carrot cake with hazelnuts
5 servings
60 minutes
Carrot cake with hazelnuts is an exquisite dessert that combines tenderness and rich flavor. This recipe draws inspiration from Italian cuisine, where natural ingredients always play a key role. Grated carrot gives the cake natural sweetness and juiciness, while crushed hazelnuts fill it with a nutty aroma. Coconut milk and rye flour create a soft texture complemented by the light sweetness of cane sugar. The cake's highlight is the jelly made from carrot and orange juice, infused with a hint of citrus tang that makes the dessert refreshing. It is served chilled, perfectly highlighting the balance of flavors. This cake is a true find for lovers of healthy and original desserts, ideal for cozy home evenings as well as festive occasions.
1
Grate the carrot on a fine grater, chop the hazelnuts in a blender, and mix.
- Carrot: 250 g
- Hazelnut: 275 g
2
Add butter, coconut milk, sugar, and rye flour to the resulting mass and mix everything thoroughly.
- Vegetable oil: 70 ml
- Coconut milk: 200 ml
- Sugar: 200 g
- Rye flour: 200 g
3
Transfer everything to a baking dish and send it to an oven preheated to 165 degrees for 35 minutes.
4
For the jelly: place cane sugar and juices in a pot. Bring to a boil. When the juices boil, add agar-agar and boil for another 2 minutes. Remove from heat. Pour over the cake.
- Cane sugar: 35 g
- Freshly squeezed carrot juice: 80 ml
- Freshly squeezed orange juice: 180 ml
- Agar-agar: 6 g
5
Put the cake in the refrigerator for at least 2 hours.
