Carrot cake with hazelnuts
Carrot cake with hazelnuts and dates cream – one of the best cakes I’ve ever eaten. Carrot cake is a very fast and simple cake to make, has a damp texture thanks to the carrot, it is lightly crunchy from the hazelnuts that I put both in the composition of the counter and as a decor over the cream with a special fragrance thanks to the orange peel husk, the vanilla essence, and the spice mix used.
It is a tasty, perfect cake for any time you want to satisfy your sweet need. The classic recipe calls for nutmeg, but we wanted to give it a little personality, so in exchange for the walnut kernel we used Orlando’s raw hazelnuts.
The dates cream is also special and we decided on it because we did not want to use any refined sugar in the recipe, but we mixed a lot on the sweetness of the dates, which have a very high amount of natural sugars and that made the cake be pretty sweet.
Carrot cake is that cake that does not require a special occasion to be done and we are sure it will delight your taste buds. It’s worth trying it!
Ingredients
200 gr. whole flour
70 gr. Orlando’s forest hazelnuts
2 raspberry carrots
3 eggs
100 ml. coconut oil * (separate 2 tablespoons of 100 ml coconut oil for the day cream)
7 tablespoons of natural, simple yogurt
4 tablespoons erythritol (or any other natural sweetener)
1 tablespoon spice mix: cinnamon, cardamom, nutmeg, powdered ginger
bark from an orange
1 tablespoon vanilla essence
1 baking powder bag
½ teaspoon of sodium bicarbonate
For the dates cream:
200 gr. Orlando’s dates
500 ml. milk
3 tablespoons of cocoa
2 tablespoons of coconut oil
Preparation
-Dry Ingredients-
In a roomy bowl put the dried ingredients: 200 gr. flour, 4 tablespoons of erythritol, spice mix, baking powder, sodium bicarbonate, orange peel and 70 gr. chopped forest nuts. Mix.
-Liquid Ingredients-
In another bowl beat the 3 eggs, put on them 7 tablespoons of natural yogurt, coconut oil and vanilla essence. Mix all the ingredients, then pour this liquid composition into the other bowl over the dry ingredients.
Homogenizes the two ingredients well, then adds the 2 carrots cleaned in the bowl and chipped to the small chopper. Using a blade, it mixes everything with circular movements from the bottom up.
Pour the composition into a round cake tray with detachable walls (26 cm in diameter) and place the tray in the preheated oven at 180 ° C for 30-35 minutes (time may vary depending on each oven) or until a toothpick introduced into the middle of the cake comes out clean.
Once the cake is ripe, let it cool completely, then put the cream on it.
How do we make the dates cream?
Get the kernels out of dates. If you use perennial dates, you will not have to go through this step.
Put 200 gr. dwell in a large pot and pour 500 ml over them. milk (may be cow or vegan milk). Leave to boil in small heat until all the milk evaporates and the composition becomes creamy. After all the milk has evaporated, put 2 tablespoons of coconut oil, 3 tablespoons of cocoa and mix thoroughly.
Let it cool for at least 20 minutes, then put the composition into a kitchen robot and mix it all becomes a paste.
Once the cake has cooled down, put the cream on it, level it as well as you can, then sprinkle a few pieces of chopped forest hazelnuts over the cream with a knife.
Put the cake in the fridge for at least an hour, then you can serve with pleasure, slice on the slice. We warn you: you will not stop at one slice, it is so good!
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