Carrot Hazelnut Cake

with cream cheese pistachio icing

Ingredients

for 12 pieces (1 Springform, 8-inch round)

14 ozs carrots

½ organic orange

4 eggs

3 ½ ozs raw cane sugar

3 ½ ozs soft butter (and butter for the pan)

7 ozs whole spelt flour

7 ozs ground hazelnuts

2 tsps baking powder

1 pinch salt

7 ozs cream cheese

1 oz shelled pistachio

Preparation steps

1. Clean, wash and finely grate the carrots. Wash orange with hot water, dry, grate 1 tsp. peel and squeeze the juice. Separate eggs and beat egg whites until stiff. Beat sugar with butter and egg yolks until fluffy and fold in 2 Tbsp. orange juice and orange zest.

2. Mix flour, ground hazelnuts, baking powder and salt and add to the butter mixture. Finally, carefully fold in the grated carrots and beaten egg whites.

3. Pour the batter into the greased springform pan and smooth out. Bake in the preheated oven at 180 °C / 350 °F for 60 minutes (test with toothpick), then let cool on a cooling rack.

4. Meanwhile, mix cream cheese with 1 tablespoon orange juice until creamy. Coarsely chop the pistachios. Spread the cooled carrot cake with the cream cheese, sprinkle with pistachios and serve immediately.

https://eatsmarter.com/recipes/carrot-hazelnut-cake