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Carrot Hazelnut Cake




Source of Recipe


Cyber Kuali, The Star


List of Ingredients




125g butter
150g castor sugar
50g sugee (semolina)
1 tsp vanilla essence
1 tsp rum essence
4 eggs, separate white and yolk
175g grated carrot

Combine:
100g superfine flour, sift
1/2 tsp baking powder
50g ground hazelnuts
Toss together:
50g raisins
1 tbsp plain flour



Recipe



Method
Grease and line a 20cm round cake pan. Preheat oven to 170°C.

Beat butter and sugar till light and fluffy. Add in sugee and essence and continue to cream for 1 to 2 minutes. Add egg yolk one at a time beating well after each addition. Fold in combined flour and hazelnut mixture.

Beat egg whites till light then set aside. Stir in carrots and raisins to mix. Fold in beaten egg white in three batches. Use a spatula to blend well.

Turn out batter into prepared cake pan and bake in preheated oven at 170°C for 30 minutes. Reduce the temperature to 150°C and continue to bake for a further 30 to 35 minutes or until cake is cooked when tested with a skewer.