Carrot and Hazelnut Cake Recipe

Ingredients:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1 1/2 cups granulated sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 cups grated carrots
• 1 cup hazelnuts, chopped
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F.
2. Grease and flour a 9×13 inch cake pan or two 8-inch round cake pans.
3. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
4. In a large bowl, whisk together the sugar, oil, and eggs.
5. Add the dry ingredients to the wet ingredients and whisk until combined.
6. Stir in the grated carrots, hazelnuts, and vanilla extract.
7. Pour the batter into the prepared cake pan(s) and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cake cool completely before serving.

Serving Suggestions:

This carrot and hazelnut cake can be served on its own or with a dollop of whipped cream or cream cheese frosting. It also pairs well with a cup of coffee or tea.

Verdict:

This Carrot and Hazelnut Cake is a delicious treat that is moist, flavorful, and easy to make. The hazelnuts add a nice crunch and nuttiness while the carrots provide natural sweetness and moistness. Perfect for any occasion!