Carrot Hazelnut Cake
This delicious carrot hazelnut cake is soft and moist thanks to the carrots, nutty thanks to the hazelnuts with a hint of cinnamon and topped with a creamy and tangy frosting.
Servings: 12 Pieces
Notes
Ingredients
Cake
- 250 g Carrots finely grated
- 125 g vButter Violife or flora
- 85 g Sugar white
- 15 g Vanilla Sugar
- 1 g Salt
- 150 g Flour Type 405 / AP flour
- 3 g Cinnamon ground
- 10 g Baking Powder
- 100 g Hazelnuts ground
Cream
- 200 g vCream Cheese Violife or Philadelphia
- 80 g Powdered Sugar
- 10 g Lemon Juice
Toppings
- 50 g Hazelnuts chopped
Equipment
- 1 Standmixer or Hand Whisk
- 2 Bowls
- 1 Grater
- 1 Kitchen Scale
- 1 Round Baking Tin 20-22 cm diameter
- 1 Silicon Spatula
Instructions
Cake
- Preheat the oven to 180 °C top/bottom heat.
- Grease a round cake tin (Ø 20–22 cm) with vegan butter and dust lightly with flour.
- Peel the carrots and grate them finely.
- In a large bowl, cream the vegan butter, sugar, vanilla sugar, and salt with a hand mixer or stand mixer until light and fluffy.
- Add the grated carrots and mix briefly to combine.
- In a separate bowl, sift together the flour and baking powder.
- Add cinnamon and ground hazelnuts to the sifted mixture and whisk to combine.
- Fold the dry ingredients into the carrot mixture and stir only until a uniform batter forms. Do not overmix.
- Transfer the batter into the prepared cake tin and smooth the surface with a spatula.
- Bake for 35–40 minutes. Insert a toothpick in the center: a few moist crumbs are fine, but no wet batter should stick.
- Let the cake cool in the tin for at least 1 hour before removing it carefully. Place on a plate and allow to cool completely.
Cream
- Place vegan cream cheese in a bowl.
- Sift in the powdered sugar and add the lemon juice.
- Whisk until smooth and creamy. Refrigerate until ready to use.
Assembly
- Place the cooled cake on a turntable or keep it steady on a flat surface.
- Add the cream cheese frosting on top of the cake in the center.
- Using a metal spatula, spread the cream outward while slowly rotating the cake.
- Continue rotating and smoothing in circular motions to create the spiral design.
- Sprinkle the chopped hazelnuts around the edge of the cream to form a decorative border.
- Chill the cake for at least 30 minutes before serving, so the cream can set slightly.
