Carrot cake with cream cheese and hazelnuts
Flavorful airy carrot cake with cream cheese and roasted hazelnuts
Ingredients
| BATTER: |
| wheat flour 180 g |
| leavening agent 8 g |
| eggs 2 pcs |
| butter (softened) 170 g |
| sugar 250 g |
| carrots (peeled) 900 g |
| vegetable oil 15 ml |
| coconut shavings 50 g |
| sea salt 1 g |
| CREME: |
| cream cheese 280 g |
| butter (softened) 70 g |
| honey 50 g |
| hazelnuts (roasted, crushed) 80 g |
Instructions
Step 1
Splash the carrots cut into small barrels with vegetable oil, wrap in foil, make holes in it and bake at 180 degrees for 30-40 minutes.
Step 2
Allow the carrots to cool completely, then beat in a blender to a homogeneous mass.
Step 3
Combine 150 grams of butter with sugar, beat with a mixer. Add the eggs and beat until thick.
Step 4
In a separate bowl, combine the sifted flour, baking powder and salt. Stir to combine.
Step 5
Combine the two mixtures and mix with the mixer until smooth.
Step 6
Add the carrot puree and coconut shavings to the batter. Mix thoroughly.
Step 7
Line the bottom of an unzipped mold with parchment. Grease the mold with the remaining butter and place the batter in it. Bake at 170 degrees for 45 minutes, then let the cake cool.
Step 8
Prepare the cream. Combine the cream cheese with the butter and honey and mix thoroughly.
Step 9
Brush the surface of the pie with cream and decorate to your liking. Send the pie to the refrigerator for an hour. Then serve to the table. Bon appetit!
