Hazelnuts and carrots are among my favorite foods, so what could be better than combining them into a delicious hazelnut carrot cake? This is not the traditional carrot cake with lots of spices on it. Instead, it’s a a perfect cake to go alongside a cup of tea in the morning, made with eggs, hazelnut flour, fresh shredded carrots, just a pinch of ground cinnamon, and finished with a strong citrus twist. The texture is incredibly moist and it tastes sweet and tangy at the same time. The lemon glaze add a note of freshness to the cake and allows this dessert to be loved and appreciated by every palate.
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Published by A Queen In The Kitchen
Food writer, Italian food ambassador, cookbook author and award-nominee home chef in web series.
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