Carrot cake with caramelised hazelnuts
55 min
for 8 people
This gorgeous carrot cake has cinnamon, walnuts and raisins - a perfect combination for a carrot cake. Substitute the cream cheese icing for a dairy-free alternative and you'll have a great dairy-free dessert.
Ingredients
| 1 cup | Peanut oil |
| 2 cups | Raw sugar |
| 4 | Eggs, lightly beaten |
| 1 tsp | Vanilla |
| 2 cups | Wholemeal flour |
| 1 ½ tsp | Cinnamon |
| 1 tsp | Salt |
| 3 cups | Grated carrot (Main) |
| 1 cup | Raisins |
| 1 cup | Walnuts, chopped |
| 2 tsp | Baking soda |
Icing
| 1 cup | Icing sugar (Main) |
| 1 tsp | Vanilla |
| ¼ cup | Butter, melted |
| 200 g | Cream cheese |
Caramelised hazelnuts
| 1 ½ cups | Water |
| ½ cup | Caster sugar |
| ½ cup | Hazelnuts |
Directions
- Set oven to 160C. Grease and line a 25cm cake tin.
- Mix oil, raw sugar and eggs in a small bowl.
- In a large bowl, mix flour, cinnamon, salt, carrot, raisins and walnuts. Add the oil mix and combine all well. At the last minute add baking soda.
- Bake in oven for 55 minutes.
Icing
- Beat together cream cheese, icing sugar, vanilla and melted butter.
- Spread on the cake when it is cool.
Caramelised hazelnuts
- Bring water and sugar to the boil and continue cooking until a caramel colour.
- Place nuts on a sheet of baking paper. Pour over the hot caramel.
- When cold break into pieces.