1 cup of butter or margarine at room temperature
1 cup of honey
4 eggs
1 teaspoon of vanilla extract
4 medium-sized carrots (400g)
2 cups of all-purpose flour
1 1/2 teaspoons of baking soda
1 teaspoon of ground cinnamon
1 cup of chopped hazelnuts
1 cup of butter or margarine at room temperature
1 cup of honey
4 eggs
1 teaspoon of vanilla extract
4 medium-sized carrots (400g)
2 cups of all-purpose flour
1 1/2 teaspoons of baking soda
1 teaspoon of ground cinnamon
1 cup of chopped hazelnuts
Preheat the oven to a moderate temperature (180°C)
Noiseblend the butter or margarine, honey, eggs, vanilla extract, and grated carrots in a blender until well mixed
Mix at medium speed until the carrots are finely chopped
In a separate bowl, combine the remaining ingredients; add the blended mixture and mix well
Pour into a 33 x 24 cm baking dish greased only on the bottom
Bake for 30 to 40 minutes or until it sounds hollow when tapped with your finger
Cut into squares and place spoonfuls of orange cream on each square
Make 30 cake squares.
