Today we are proud to publish a recipe incredibly easy and tasty, a cake that will make come back the good humor and smile since early morning. The carrot cake is a classic and we want to give you a recipe that will enrich your breakfast with a touch of charm: the sweetness of the carrots and the fragrance of hazelnuts will leave a long-lasting pleasure that will brighten even the most stormy day.
Moreover, as we care for the well-being of our customers, our version is completely butter free! (Another good reason to keep smiling!)
Ingredients for 6 persons
125 ml of white natural yogur (1 jar)
250 ml of flour (2 jar of the yogurt)
16 gr of baking powder (1 small bag)
370 ml brown sugar (3 jar of the yogurt)
70 ml of seed oil (half a jar of the yogurt)
200 gr of carrots
100 gr of hazelnuts
A pinch of salt
Make the dough. Put in a blender the peeled carrots and chop them. Do the same with hazelnuts. In a large bowl divide the yolks from the whites, putting them in another bowl. Fit the yolks with electric whisk with the sugar. Gradually add the sifted flour, baking powder, oil and yogurt. When the mixture is smooth and soft, add the carrots and chopped hazelnuts with a tablespoon. Beat the egg whites until stiff. Stir in the egg whites to the mixture with gentle bottom up movements, so that you will not deflate.
Cook and garnish. In a lightly greased cake pan, pour the mixture and heat the oven to 180 ° C. Put in the oven and cook for 40-45 minutes (adjust it with your own oven). Remove from the oven and let cool. Cut the cake into two in order to obtain two disks. Cover one half of the cake with hazelnut cream and close with the other disk. Spread icing sugar on top and serve. Buon Appetito!
Grandma’s tips: to have 2 perfect disks, cut the cake when it is cool. In this way the cake will be a little bit harder and it will not dismantle!