Mini carrot and hazelnut cake

Recipe

The instructions

For: 12 mini cakes
Preparation time : 20 minutes
Cooking time : 40 minutes

Step 1 : Preheat your oven to 170 C°
Step 2 : Pass the hazelnuts for a few seconds in the blender to crush them slightly.
Step 3 : In the same way lightly mix the carrots (be careful not to reduce them to a puree).
Step 4 : In a bowl beat together the eggs and sugar until the mixture whitens. Then add the honey and mix.
Step 5 : Add the flour, yeast, cinnamon, oil, carrots and three quarters of the crushed hazelnuts, mix.
Step 6 : Pour the preparation obtained into mini silicone molds (or lightly buttered).
Step 7 : Sprinkle each mini cake with the remaining crushed hazelnuts and flax seeds.
Step 8 : Bake for 40 minutes at 170°C.

Nutritional values ​​of the recipe

For a mini cake
calories145 calories
Proteins4.6g
Carbohydrates18g
With sugar7.4g
Fats5.7g
Of which saturated fat0.8g
fibers 1.4g

Advice

Carrots get their orange color from an antioxidant, beta-carotene. This component can be transformed into vitamin A by the body. Thus, 100 g of carrot cover 80% of the recommended daily intake of vitamin A (1) . This vitamin plays an important role for vision, growth in children and also helps strengthen the immune system (2) . In addition, a diet rich in carotene helps prevent the risk of certain cancers, in particular prostate cancer (3)  or colon cancer (4) .

Regular carrot consumption has also been shown to lower bad cholesterol levels in the blood (5) , a risk factor for cardiovascular disease.

So don’t hesitate to incorporate carrots into your recipes, whether savory or even sweet, like these mini cakes!

Enjoy your lunch !

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