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Preheat your oven to 180°C. Grease and line a round cake tin.
Place the hazelnuts in the mixing bowl and crush 8 Sec. / Speed Transfer to a bowl and set aside. Fill into a separate bowl and put aside for later.
Place the carrots in the mixing bowl and crush 6 Sec. / Speed Transfer to the the same bowl as the hazelnuts and set aside.
Insert the butterfly whisk. Place the eggs, sugar and vegetable oil in the mixing bowl then mix until pale and fluffy 1 Min. / Speed Remove the butterfly whisk.
Add the reserved nuts and carrots then mix 20 Sec. / Speed 4.
Add the flour, cinnamon, baking powder, bicarbonate of soda and salt then mix 20 Sec. / Speed 5.
Transfer the batter to the prepared tin then bake for 45 minutes. Test by inserting a skewer into the centre - if it comes out clean, it is baked. Transfer onto a wire rack and leave to cool for at least 30 minutes.
Once cooled, make the icing by combining the ingredients in a small bowl until smooth and drizzle over the cake! Decorate with fondant or marzipan carrots and enjoy!