Carrot and hazelnut cake
Prep time
Cook time
Total time
: Cakes
  • 225 gr. of flour
  • 200 ml of hazelnut oil
  • 6 medium carrots
  • 220 gr. of brown sugar
  • 3 eggs
  • 150 gr. of hazelnut powder
  • ½ teaspoon of nutmeg
  • ½ teaspoon of fresh ginger
  • 1 teaspoon of cinnamon
  • 1 teaspoon of baking powder
  • ½ teaspoon of baking soda
  • 1 pinch of salt
  1. Preheat oven to 180° and line a cake pan with parchment paper, set aside;
  2. Wash, peel and finely grate the carrots, set aside;
  3. In a bowl, sift the flour with hazelnut powder, baking powder, baking soda and all the spices, set aside;
  4. In another bowl, whisk the eggs with the sugar until you obtain a light and fluffy mixture, add hazelnut oil and whisk again;
  5. Add the oil and egg mixture to the flour, then add the carrots * and mix well;
  6. Pour the mixture into the pan and cook for about 40 minutes;
  7. Let the carrot and hazelnut cake cool down before unmolding it.
  8. * If the carrots release some water, make sure to remove it before adding them to the cake mixture
Recipe by La petite casserole at