Servings: 11
Calories: 273kcal
Ingredients
- 100 gr hazelnut
- 240 gr baking flour cake flour
- 130 gr brown sugar
- 200 gr carrot grated
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp vanilla extract
- 100 ml olive oil extra virgin
- 75 ml orange juice frreshly squeezed
- 1 tbsp orange peel grated
- 3 tbsp powdered sugar
- 3 whole egg
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Line and grease your cake pan.
- Whip Eggs & Sugar: In aKitchenAid, whisk eggs + sugar until pale and airy 👉 This step creates the light texture typical of an Italian breakfast cake
- Add Liquids: Slowly add olive oil and mix in orange juice and vanilla.
- Add Dry Ingredients Sift flour,baking powder, and salt. Mix gently (do not overmix)
- Fold in Carrots & Hazelnuts: Add grated carrots, orange zest, and hazelnuts 👉 This is what gives the cake its signature carrot orange cake texture
- Bake: Bake for 40–45 minutes. Tooth pick should come out clean.
- Cool & Finish: Let cool completely.Dust with powdered sugar and serve it!
Nutrition
Calories: 273kcal | Carbohydrates: 32g | Protein: 5g | Fat: 15g | Sodium: 352mg | Potassium: 274mg | Fiber: 1g | Sugar: 14g | Vitamin A: 3076IU | Vitamin C: 6mg | Calcium: 118mg | Iron: 2mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!