Carrot and Hazelnut Cake
6 cups – 300g carrots
2/3 cup – 100g ground hazelnut
2/3 cup – 130g granulated sugar
1 1/2 cup – 190g flour 00
3 medium eggs
1/4 cup – 60ml sunflower oil
1 tbsp – 16g baking powder
ice cream (optional)
cinnamon powder (optional)
Butter and flour a baking sheet.
Peel and julienne grate the carrots.
Blend the very thin hazelnuts, pour them into a bowl and add the sugar stirring well.
In another bowl, add the baking powder to the flour, stirring with a hand whisk. In a large bowl, pour the hazelnut/sugar mixture and the carrots, stirring gently.
Separately, whip the eggs with an electric whisk, add the sunflower oil in small doses while continuing to whip the mixture. Add the flour / yeast while continuing to blend, and finally pour everything into the bowl with the carrots / hazelnuts. Mix with a spatula and bake in the oven at 356°F – 180°C for 35min.
Serve with ice cream to taste.