Hazelnut Carrot Cake

Yes, we have an extra recipe this week!!! Carrot Cake it is!!! 

How not to share a cake recipe when besides Easter time it’s also my birthday???

This cake I made for last Easter but I am hoping to get home in time to bake another one like this today and make a double batch of the frosting, just to eat it with a spoon!  There is no birthday when there is no cake!!

Carrot Hazelnut Cake

Serves 8-10 slices


  • 200g whole spelt flour
  • 50g corn or tapioca starch 
  • 200g grated raw carrots (3-4 medium)
  • 160g muscovado sugar
  • 110ml olive or coconut oil
  • 125g grated apple (1 medium)
  • 250ml almond milk(or any other plant milk, such as oats and cashews)
  • ¼ cup dried fruits(chopped apricots, figs, raisins… )
  • ¼ cup crushed hazelnuts + 2 tablespoons for decoration
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon (optional)
  • 1 tbsp apple cider vinegar
  • ¼ tsp salt
  • 1 pinch vanilla powder


  • ½ cup Hazelnut butter
  • ¼ cup almond milk(or any other nut milk) + ¼ cup
  • 1/3 cup water or orange juice
  • 2 tbsp cocoa powder
  • ¼ cup maple syrup
  • Pinch vanilla powder


  1. Mix the grated carrots and apple with dried fruits, crushed hazelnuts, oil, almond milk, pinch of salt and muscovado sugar; 
  2. Add the spelt flour, corn starch, cinnamon, vanilla, baking powder and soda. Mix well and add the apple cider vinegar;
  3. Place the dough in a rectangular(round also works) baking pan, just don’t 
  4. Bake in pre-heated oven at 180°C for about 30-40 minutes. Always check with a knife if the center of the cake is baked before taking out of the oven; 
  5. While the cake is baking mix all the ingredients for the frosting together in a small sauce pan. Bring to a quick boil(1 minutes max)  and set aside to cool down; 
  6. Wait the cake to cool down and pour the frosting on top. Sprinkle some crushed nuts over the cake and enjoy this moist, rich cake!

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