Carrot Cake with Hazelnuts and Coconut

The cake is juicy, intoxicatingly fragrant, and very tasty. We can enjoy it with an afternoon cup of coffee or tea, on a picnic, as a snack, or spread with butter or jam and enjoy it for breakfast.

Details

  • Preparation Time: 25 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • pieces Butter, unsalted

  • 200 g Oil, vegetable oil, canola

  • 160 g Sugar, brown

  • 1 teaspoon Vanilla, extract, imitation

  • 4 pieces Egg, fresh

  • 200 g Flour, Whole wheat

  • 10 g Baking powder

  • 1 pinch Salt, table

  • 50 g Coconut, flakes

  • 150 g Nuts, hazelnuts

  • 1 teaspoon Spices, cinnamon, ground

  • 0.25 teaspoons Spices, cloves, ground

  • 0.25 teaspoons Spices, nutmeg, ground

  • 250 g Carrot, fresh

Steps

  1. Preheat the oven to 180 degrees Celsius. Grease a deep rectangular baking dish well with butter (or line it with baking paper). Clean the carrots thoroughly and wash them (peel or scrape them if necessary). Grate the cleaned carrots finely.

  2. In a bowl, mix the flour, ground hazelnuts, salt, baking powder, cinnamon, nutmeg, cloves, and coconut flour. In another bowl, whisk together the oil, vanilla extract, eggs, and sugar with a hand whisk. Once you have a uniform mixture, add the dry ingredients. Mix well with a spatula until all the ingredients are combined. Finally, fold in the grated carrots.

  3. Pour the batter into the prepared baking dish. Use a spatula (or the back of a spoon) to spread it evenly in the dish and smooth the top. Bake the cake on the lower rack for about 40 minutes. After 40 minutes, turn off the oven and leave the cake inside for another 10 minutes. The cake is done when the surface turns golden brown, and a toothpick inserted into the cake comes out clean.

  4. Remove the baked cake from the oven and let it cool. Once cooled, slice it into pieces, serve on a plate or platter, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 445.15 kcal
  • Fat: 32.3 g
    • Saturated Fat: 4.53 g
  • Carbohydrates: 33.06 g
    • Sugars: 15.21 g
  • Protein: 7.74 g
  • Fiber: 3.21 g

Advice

Vanilla extract can also be made at home. Instead of oil, you can use butter, which should be melted and slightly cooled at the beginning of preparation. Ground hazelnuts can be replaced with ground almonds, or you can use a mixture of hazelnuts and almonds.