CARROT AND HAZELNUT BUNDT CAKE: the recipe for a tall, fluffy, and delicious cake!

Name: CARROT AND HAZELNUT BUNDT CAKE: the recipe for a tall, fluffy, and delicious cake!
Uploaded: 2026-03-19T10:30:40Z
Duration: PT173.140S
Channel: Food Inspiration

published on 19 March, 2026 at 11:30

INGREDIENTS

340g carrots, peeled and grated
220g (1 cup + 2 tbsp) granulated sugar
4 eggs
120g (½ cup) vegetable oil
90g (¾ cup) hazelnut flour
190g (1 ½ cups) all-purpose flour
50g (⅓ cup) potato starch
1 packet (16 g) (1 tbsp) vanilla baking powder
Zest of 1 lemon
Powdered sugar, for dusting
Melted butter + all-purpose flour, as needed for the pan

METHOD

1. Peel the carrots, then grate half of them using a coarse grater and set aside.

2. Cut the remaining half into slices and place them in a blender together with the sunflower oil and the lemon zest.

3. Blend until you obtain a smooth puree, then set aside.

4. In a large bowl, beat the eggs with the sugar using an electric mixer until the mixture becomes pale and fluffy.

5. Add the carrots, both the grated ones and the puree, and mix well to combine.

6. Add the sifted all-purpose flour and baking powder and give the mixture a first stir.

7. Add the sifted potato starch as well and mix everything with the electric mixer until combined.

8. Finish the batter by adding the hazelnut flour and a pinch of salt, mixing until you obtain a smooth and even batter.

9. Brush the inside of a 24cm bundt pan with melted butter. Add a little flour and rotate the pan so it sticks evenly, removing any excess. This step helps prevent the cake from sticking.

10. Pour the batter into the prepared bundt pan, level the surface, and bake in a preheated static oven at 170°C (340°F) for 45 minutes, placing the pan on the middle-lower rack.

11. Once baked, let the cake cool before dusting it with powdered sugar and slicing it.