Carrot Cake with Hazelnuts

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Carrot cake with hazelnuts

Walnuts and pecans are the typical nuts added to carrot cake, but what about hazelnuts? It’s a delicious change from the ordinary!
Course Dessert
Cuisine American
Keyword carrot cake, carrot recipes, dessert, whole wheat cake recipes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 servings
Author Amy- A Red Spatula


  • 1 cup whole wheat pastry flour
  • 1 1/2 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • dash cloves
  • 1/4 teaspoon ginger
  • 3/4 cup oil
  • 3/4 cup brown sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 cups grated carrots
  • 1/2 cup finely chopped hazelnuts

Cream cheese icing

  • 1/2 cup butter, softened
  • 3 ounces cream cheese, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla
  • milk. enough to reach consistency desired.


  • Preheat oven to 350 degrees.
    Prepare baking pans. I used 4- 6 inch pans. 
    Mix flours, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
    Combine oil and sugars. To this add eggs and vanilla. Next is carrots. Remember not to overmix. Last combine wet with dry ingredients. Mix only until it comes together. 
    Pour into pans. Bake until toothpick inserted comes clean.
    Let cakes cool for 5-10 minutes then remove from pan.
    While cakes are cooling, make icing. Mix all ingredients. Add milk to consistency desired. 
    Ice cakes.
    Sit back and enjoy. You deserve it!

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