German Carrot Hazelnut Cake
Experience the warm, nutty flavors of a traditional German Carrot Hazelnut Cake, a delightful dessert that combines finely grated carrots and ground hazelnuts for a moist, tender crumb. Enhanced with aromatic cinnamon and a hint of vanilla, this cake strikes the perfect balance between earthiness and sweetness. Ideal for any occasion, it requires just 25 minutes of prep time and bakes to golden perfection in under an hour. This recipe is simple yet elegant, topped with a light dusting of powdered sugar for a charming finish. Serve it as-is or pair with a dollop of whipped cream for an extra touch of indulgence. Perfectly spiced and naturally sweetened with carrots, this irresistible treat celebrates the best of wholesome German baking traditions.
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Recipe Information
Ingredients
- 300 grams Carrots, finely grated
- 200 grams Ground hazelnuts
- 100 grams All-purpose flour
- 150 grams Granulated sugar
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 4 large Eggs
- 120 milliliters Vegetable oil
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper to prevent sticking.
In a large mixing bowl, whisk together the flour, ground hazelnuts, baking powder, ground cinnamon, and salt. Set aside.
In another bowl, beat the eggs and granulated sugar together using a hand mixer or whisk until pale and creamy, about 3 minutes.
Gradually add the vegetable oil and vanilla extract to the egg mixture while continuing to mix until well incorporated.
Fold in the grated carrots using a spatula, ensuring they are evenly distributed.
Slowly add the dry ingredients to the wet ingredients. Stir gently until just combined, being careful not to overmix the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar for decoration, if desired. Slice and serve.
Nutrition Facts
Calories |
2689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.2 g | 182% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1981 mg | 86% | |
| Total Carbohydrate | 311.8 g | 113% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 190.4 g | ||
| Protein | 68.3 g | 137% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 479 mg | 37% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2723 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
