Step 1

Preheat your oven to 180°C. Grease and line a round cake tin.

Step 2

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.

Step 3

Place the carrots in the mixing bowl and crush 6 Sec. / Speed Transfer to the the same bowl as the hazelnuts and set aside.

Step 4

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.

Step 5

Add the reserved nuts and carrots then mix 20 Sec. / Speed 4.

Step 6

Add the flour, cinnamon, baking powder, bicarbonate of soda and salt then mix 20 Sec. / Speed 5.

Step 7

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.

Step 8

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!