Hazelnut Carrot Cake Recipe: French Culinary Traditions
Hazelnut Carrot Cake
An Ode To The Humble Carrot
In the kitchen, part of your French immigrant evolution is understanding two fundamental principles: cook what is in season and use a recipe typical to the country. Sure, there are plenty of American recipes I long to cook here that I miss greatly. But the time and cost of sourcing and purchasing the unusual ingredients usually outweigh the craving.
But there is one "recette" that is easily found in France: carrot cake.
Carrot Culture
Carrots are also a vital part of French culture. There's "Carrottes de France," an association with an objective to "implement their collective actions in connection with the production and marketing of carrots."
Some French families, especially in the North-East of France, celebrate Saint Nicolas with our friendly orange vegetable. On the evening of December 5th, each family places in front of the fireplace some sugar or carrots for the donkey and a small glass of mirabelle brandy for St Nicolas.
The Popular Veg
Carrot Party! Since the 12th century, there's been a carrot festival in Voisinlieu district of Beauvais. And, yup, even angry French have used carrots as a weapon of protest.
When I first moved to rural Bretagne countryside, I wanted to introduce myself to the mayor. This visit is an important task when you move to a rural location in France, and its considered very rude not to stop in and introduce yourself. I fussed over what to bring with me, as I certainly couldn't arrive empty-handed! I decided to go with the classic carrot cake - and the entire mairie loved it.
Ingredients
400 g Carrots
125 ml Hazelnut oil
100 g Hazelnuts
4 Eggs
200 g Brown sugar
1 Lemon
4 tbsp whole milk
180 g All-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
50 g Rum-soaked raisins
1/2 tsp Salt
1 tsp Cinnamon
1/2 tsp Ginger powder
1 pinch of Nutmeg
Icing
50 g Soft butter
250 g Cream cheese
50 g Powdered sugar
Lemon zest
Method
Preheat your oven to 180°C (350°F).
Wash and peel the carrots then grate them or use your food processor.
Then finely chop the hazelnuts.
In a bowl, whisk the eggs and brown sugar well then add the flour and baking soda & powder, mixing as you go.
Gently stir in the oil, then add the milk and spices.
Finish by incorporating the blended carrots, chopped hazelnuts, and raisins into the mixture and fold until mixed.
Pour the mixture into a buttered and floured cake pan. Bake for 40 to 45 minutes – a toothpick pushed into the center of the cake should come out clean.
For the icing, use your mixer to whip the butter and cream cheese until blended. Add the sugar and lemon zest. Wait until the cake is completely cooled before icing.
Additional tip: Use crushed hazelnuts for a decorative topping!
