Cinnamon & Carrot Cake
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Cinnamon & Carrot Cake

perfect for sharing

Allergens:
Wheat
Egg
Milk
Hazelnuts
Total Time1 hour 25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

2 unit(s)

Carrot

1 pouch(es)

Vanilla Cake Batter

(Contains Wheat, Egg, Milk May be present Mustard, Soya)

10 grams

Hazelnuts

(Contains Hazelnuts May be present Sesame, Cereals containing gluten, Peanut)

1 sachet(s)

Ground Cinnamon

110 grams

Creme Fraiche

(Contains Milk)

1 grams

Cream Cheese

(Contains Milk May be present Nuts)

Not included in your delivery

1 tsp

Sugar

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Nutrition Values

Energy (kJ)5924 kJ
Energy (kcal)1416 kcal
Fat73.8 g
of which saturates24.2 g
Carbohydrate168.3 g
of which sugars100.5 g
Dietary Fiber2.1 g
Protein21.5 g
Cholesterol0 mg
Salt1.99 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Oven dish
Grater
Whisk

Instructions

1

Preheat your oven to 190°C/170°C fan/gas mark 5.

Trim the carrot, then coarsely grate (no need to peel).

Fold the grated carrot through the batter with the cinnamon and mix well. 

Line an oven dish (30 by 20cm approx) with baking paper.

2

Pour the batter into the lined oven dish, then put it in the oven for 50-60 mins.

With 10 mins remaining on the cake, toast the hazelnuts in the oven until golden, 6-8 mins. Allow to cool and then bash or roughly chop.
TIP: Watch them closely—they can burn easily.

Then check if the cake is done by piercing it with a skewer or knife – if it comes out clean then the cake is ready.

Take the cake out of the oven and allow it to cool down fully for about 20 mins (keep it in the fridge to speed up cooling).

3

After the cake has cooled down completely, whisk the creme fraiche with cream cheese and 1 tsp sugar in a bowl. 

Spread the sweetened creme fraiche and cream cheese mix over the top of the cake, then garnish with the hazelnuts. Slice and serve.

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