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Home > Recipes > Carrot cake with caramelised hazelnuts

Carrot cake with caramelised hazelnuts
( SERVES 8 )

Angela Casley

Publication: Viva

Viva

Ratings: No ratings yet

Carrot cake with caramelised hazelnuts

Photo by Babiche Martens

No ratings yet

This gorgeous carrot cake has cinnamon, walnuts and raisins - a perfect combination for a carrot cake. Substitute the cream cheese icing for a dairy-free alternative and you'll have a great dairy-free dessert.

Ingredients

1 cup Peanut oil
2 cups Raw sugar
4 Eggs, lightly beaten
1 tsp Vanilla
2 cups Wholemeal flour
1½ tsp Cinnamon
1 tsp Salt
3 cups Grated carrot
1 cup Raisins
1 cup Walnuts, chopped
2 tsp Baking soda

Icing

1 cup Icing sugar
1 tsp Vanilla
¼ cup Butter, melted
200 g Cream cheese

Caramelised hazelnuts

1½ cups Water
½ cup Caster sugar
½ cup Hazelnut

Directions

  1. Set oven to 160C. Grease and line a 25cm cake tin.
  2. Mix oil, raw sugar and eggs in a small bowl.
  3. In a large bowl, mix flour, cinnamon, salt, carrot, raisins and walnuts. Add the oil mix and combine all well. At the last minute add baking soda. 
  4. Bake in oven for 55 minutes.

Icing

  1. Beat together cream cheese, icing sugar, vanilla and melted butter.
  2. Spread on the cake when it is cool.

Caramelised hazelnuts

  1. Bring water and sugar to the boil and continue cooking until a caramel colour. 
  2. Place nuts on a sheet of baking paper. Pour over the hot caramel. 
  3. When cold break into pieces.
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https://www.eatwell.co.nz/recipe/9675/Carrot-cake-with-caramelised-hazelnuts/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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