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.
Ingredients
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- 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
Instructions
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- 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.
