BAKING KIT
Cinnamon and Carrot Cake
perfect for sharing
A moist and tasty carrot cake with a sprinkling of hazelnuts and a hint of cinnamon.
Allergens
Utensils
Tags
Ingredients
Carrot
2 unit(s)
Vanilla Cake Batter
1 pouch(es)
Hazelnuts
10 grams
Ground Cinnamon
1 sachet(s)
Creme Fraiche
110 grams
Cream Cheese
16 grams
Sugar
1 tsp
Preparation
1
- Preheat your oven to 190°C/170°C fan/gas mark 5.
- Trim the carrot, then coarsely grate (no need to peel).
- Fold the cinnamon and carrot through the cake batter until well incorporated.
- Line an oven dish (approx 30x20cm) with baking paper.
- Pour the batter into the lined oven dish. Bake in the oven for 50-60 mins.
2
- When the cake has 10 mins cooking time to go, place the hazelnuts on a baking tray and toast in the oven until golden, 6-8 mins.
- Allow to cool and then bash or roughly chop.
- Check if the cake is done by piercing it with a skewer or knife—if it comes out clean the cake is ready.
- Remove the cake from the oven and allow it to cool fully, about 20 mins (place in the fridge to speed up cooling).
3
- Once the cake has cooled completely, whisk the creme fraiche with cream cheese and 1 tsp sugar in a bowl.
- Spread the sweetened creme fraiche mixture over the top of the cake, then garnish with the hazelnuts.
- Slice and serve.
Nutrition per serving
5850
kJ
Energy (kJ)
1398
kcal
Energy (kcal)
73.8
g
Fat
24.2
g
of which saturates
161.9
g
Carbohydrate
100.5
g
of which sugars
2.1
g
Dietary Fiber
21.2
g
Protein
0
mg
Cholesterol
1.99
g
Salt
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