Zubereitung
80 Minuten
Ingredients
4 Portions
200
g
ground hazelnuts
100
g
wheat flour
0.5
package(s)
baking powder
150
g
suger
1
tbsp
cinnamon
100
ml
neutral oil
200
ml
almond milk
150
g
carrots
100
ml
plant-based whipped cream
1
package(s)
Petrella Vegan Plain (140 g)
150
g
Puderzucpowdered sugarker
a few
Chopped hazelnuts
This is how it's done:
- Combine the hazelnuts, flour, baking powder, sugar, and cinnamon in a bowl. Then add the oil and almond milk and mix everything with a mixer until you have a creamy batter.
- Preheat the oven to 180°C (350°F) with top and bottom heat. Peel and grate the carrots.
- Gently fold the grated carrots into the batter. Grease a springform pan and pour in the batter.
- Bake the cake on the middle rack for 45 minutes. Then let it cool briefly.
- Meanwhile, whip the cream until stiff and mix it with the Petrella Vegan Natur and powdered sugar to form a creamy mixture.
- Spread the frosting on the cake and garnish with hazelnut slivers before serving.
Our products
Discover our Petrella fresh variety
Discover the true freshness in each of our Petrella varieties. Whether dairy-based or plant-based,
We process fresh ingredients from nature, such as fresh chives or fresh peppers, every day and mix them into our delicious Petrella.
