Carrot Nut Cake
No-one knows where the carrot cake originates from. In medieval times, as sugar was expensive, carrots where sometimes used as a sugar substitute all over Europe.
This is typically an afternoon "tea" cake. Here the recipe has added hazelnut flour for a fuller carrot taste.
- 3 medium eggs
- 60 g flour
- 250 g grated carrots
- 110 g icing sugar
- 10 g baking powder
- 120 g hazelnut flour
- 25 cl olive oil
- 1 pinch of salt
- With a whisk, batter eggs and icing sugar until pale yellow.
- Mix hazelnut flour with regular flour and baking powder.
- Preheat oven at 180°.
- Peel carrots with a thin peeler and rinse them before grating.
- Add egg batter to hazelnut mix and stir with wooden spoon (or spatula).
- Also add olive oil, grated carrots and salt. Keep mixing with wooden spoon until batter is homogeneous.
- Grease a pie (tart) mold of 20 cm (max 22 cm) and pour the batter.
- Bake for 40 minutes. Let cool inside mold before removing.
Tools used: Whisk, pie pan, wooden spoon, grater, thin peeler.
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