Today’s recipe is a fruity aromatic version of the carrot cake that becomes a little more interesting with the addition of hazelnut!

You can make it in small cake forms or muffins and of course in a regular cake form. The dosage results in 9 small cakes or 1 regular.


  • 200 gr flour
  • 100 gr hazelnut flour
  • 240 gr almond milk
  • 300 gr sugar
  • 200 gr coconut oil
  • 240 gr carrots, grated
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3 teaspoons cinnamon
  • ½ teaspoon of nutmeg
  • 1 teaspoon salt
  • 2 teaspoons vanilla


  • Preheat the oven to 180 °C and butter the molds.
  • In a large bowl ehisk together the flour, hazelnut flour, baking powder, baking soda, cinnamon, nutmeg and salt.
  • In a separate bowl, whisk together almond milk, vanilla, sugar and oil.
  • Mix the dry ingredients in the bowl with the liquid ingredients.
  • Add the carrots to the mixture and stir until they are mixed.
  • In case of baking a big cake, bake for 40 minutes or until a toothpick comes out clean. For small cakes bake 20 minutes.
  • Let the cake cool completely. Even better, let it stand all night.
  • Garnish with melted couverture and a little grated coconut.

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