Carrot & nut cake

desserts Baking sweet
Total: 1 hr 35 min. | Active: 40 min.
vegetarian

Autumn and winter have us craving wholesome desserts. This cake is packed with nuts and carrots, and is wonderfully moist. It's a delicious treat that everyone will love – even the kids (my son loves it more than anything). You'll be able to get veggies into your kids easily with this cake. You don't notice the carrots at all, but they are essential for texture. The alcohol from the rum evaporates during baking but if you'd prefer to leave it out altogether, then simply substitute it with milk.

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 16 pieces

Cake mixture
110 g butter, soft
160 g sugar
1 parcel vanilla sugar
1 pinch salt
2  eggs
280 g carrots, finely grated
150 g ground hazelnuts
330 g white flour
1 parcel baking powder
2 tbsp rum
To ice and decorate
120 g icing sugar
2 tbsp milk
50 g walnut kernels
12  marzipan carrots

How it's done

Cake mixture

Mix the butter, sugar, vanilla sugar and salt in a bowl. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Add the carrots, mix. Mix the nuts, flour and baking powder, stir in with the rum. Transfer the cake mixture to the prepared tin.

To bake

Approx. 55 mins. in the centre of an oven preheated to 180°C.

Remove from the oven, allow to cool slightly in the tin, remove from the tin and leave to cool completely on a rack.

To ice and decorate

Combine the icing sugar and milk. Pour the icing over the cake, decorate with walnuts and marzipan carrots.

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