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Before starting this Carrot Cake recipe, make sure you have organised all the necessary ingredients.
Peel and grate the carrots using a vegetable grater.
In a large flat-bottomed pastry bowl, tip the brown sugar, flour, baking powder, cinnamon, ginger and ground hazelnuts.
Add the sunflower oil and combine.
Add the grated carrots...
... and combine with a spatula.
Add one whole egg...
... and combine until completely incorporated.
Add a second egg...
... and combine. Repeat the same operation with the remaining eggs.
Add one tablespoon of vanilla extract and combine.
Grease a round cake tin (diameter 22cm). I recommend using an oil spray.
Pour the preparation into the mould...
... up to 1cm from the top.
Bake in a preheated oven to 180°C (gas 4)...
... on the middle rack...
... for about 50 minutes.
When cooked, remove the cake from the oven. Leave to cool for about 15 minutes, then release from the mould. When cold, drizzle icing sugar over the surface of the cake. Serve and enjoy!