Carrot Hazelnut Cake with Cream Cheese Frosting

Average: 4.5 (2 votes)
(2 votes)
Carrot Hazelnut Cake with Cream Cheese Frosting
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Health Score:
6,1 / 10
50 min.
ready in 1 hr 40 min.
Ready in

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie482 kcal(23 %)
Protein8.31 g(8 %)
Fat26.58 g(23 %)
Carbohydrates55.61 g(37 %)
Sugar added36.93 g(148 %)
Roughage3.11 g(10 %)
Vitamin A614.33 mg(76,791 %)
Vitamin D0.73 μg(4 %)
Vitamin E4.74 mg(40 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.18 mg(16 %)
Niacin1.32 mg(11 %)
Vitamin B₆0.1 mg(7 %)
Folate35 μg(12 %)
Pantothenic acid0.23 mg(4 %)
Biotin12.87 μg(29 %)
Vitamin B₁₂0.51 μg(17 %)
Vitamin C5.47 mg(6 %)
Potassium171.12 mg(4 %)
Calcium51.44 mg(5 %)
Magnesium28.55 mg(10 %)
Iron2.5 mg(17 %)
Iodine24.8 μg(12 %)
Zinc0.49 mg(6 %)
Saturated fatty acids9.95 g
Cholesterol103.67 mg


For the cake
300 grams carrots
5 eggs
150 grams sugar
1 generous pinch salt
1 organic lemon (zest and juice)
150 grams ground Hazelnuts
150 grams Pastry flour
40 grams cocoa powder
100 grams melted butter
For the frosting
300 grams powdered sugar
150 grams cream cheese
1 Vanilla bean (mark)
50 grams softened butter
50 grams chopped Hazelnuts
How healthy are the main ingredients?
carrotsugarcream cheeseeggsaltlemon

Preparation steps


Preheat the oven to 180°C (approximately 350°F) convection. Line the bottom of a springform pan with parchment paper.


Peel and finely grate the carrots. Separate the eggs. In the bowl of an electric mixer, beat the yolks with one-third of the sugar, the salt, and the lemon zest and juice until light and fluffy. Beat the egg whites until stiff, gradually add the remaining sugar and beat until the mixture is very stiff and shiny.

Mix together the ground hazelnuts, flour, cocoa powder and the carrots. Fold one-third of the egg whites and the melted butter into the yolk mixture until well combined. Carefully fold in the remaining egg whites. 

Pour the batter into the pan, smooth the top and bake until a toothpick inserted in the center of the cake comes out clean, about 50 minutes. Remove from the oven, let cool briefly, carefully remove from the pan and transfer to a wire rack to cool completely. 


For the frosting: Slit the vanilla bean lengthwise and scrape the seeds into a bowl with the powdered sugar, cream cheese and softened butter and beat until smooth. Spread onto the cake, sprinkle with the chopped hazelnuts and serve cut into wedges.