How to prepare a tasty carrot cake with hazelnuts and pistachios, ideal for breakfasts and snacks, as well as as a dessert, perhaps accompanied by a scoop of cream ice cream.
Ingredients for 8 people
- 150 g of white flour
- 200 g of carrots
- 50 g of shelled hazelnuts
- 50 g of shelled pistachios
- 120 g of icing sugar
- 150 g of butter
- 5 eggs
- 1 sachet of yeast
- salt
Preparation of carrot and pistachio cake
Peel the carrots and steam them for about 20 minutes, then cut them into small pieces and mash them with a fork until they are creamy.
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Toast the hazelnuts and pistachios in a non-stick pan for a few moments, then rub them with a cloth to remove the skin, then chop them in the food processor.
Whisk the chopped butter with 100 g of icing sugar, add the 5 egg yolks, flour, baking powder, hazelnuts and chopped pistachios and a pinch of salt.
Add the carrots and mix well.
Beat the egg whites until stiff and gently incorporate them into the dough.
Pour the mixture into a cake pan lined with parchment paper.
Bake at 180 ° C for approx. 45 minutes
Let the cake cool down and turn it out, then sprinkle its surface with the remaining icing sugar.
