Mini Oat, Carrot, and Hazelnut Cakes

Name: Mini Oat, Carrot, and Hazelnut Cakes
Total time: 2400 s
Yield: About 5 servings
Cuisine: American
Ingredients: 3/4 cup oat flour (about 75 grams); 3/4 cup all-purpose flour (about 75 grams); 1 1/2 cups carrots (about 150 grams); 1/3 cup brown sugar (about 80 grams); 1 packet baking powder; 1/2 cup hazelnuts (about 80 grams); 1/2 cup coconut milk or cow's milk (about 100 ml); 1/4 cup melted butter (about 50 grams)

Michelle🍁🌻 @fioccodisale

La Spezia

I was browsing online and found this delicious little recipe. These are mini cakes or loaf cakes, incredibly soft, moist, and crunchy thanks to the hazelnut pieces. This recipe doesn't contain eggs, and I used coconut milk because, in my opinion, it makes the batter very soft. Perfect for breakfast!

Michelle🍁🌻 @fioccodisale

Saved

Ingredients

About 40 minutes

About 5 servings

3/4 cupoat flour (about 75 grams)
3/4 cupall-purpose flour (about 75 grams)
1 1/2 cupscarrots (about 150 grams)
1/3 cupbrown sugar (about 80 grams)
1 packetbaking powder
1/2 cuphazelnuts (about 80 grams)
1/2 cupcoconut milk or cow's milk (about 100 ml)
1/4 cupmelted butter (about 50 grams)

Saved

Steps

About 40 minutes

1

First, peel and grate the carrots, then place them in a strainer to remove excess water. Coarsely chop the hazelnuts.
2

In a bowl, sift together the flours and baking powder.
3

Add the sugar and grated carrots, and mix.
4

Then add the milk and cooled melted butter.
5

Combine everything and pour into molds. I used mini loaf cake molds.
6

Sprinkle the top with hazelnut pieces and bake in a preheated oven at 350°F (180°C) for about 25 minutes. Do the toothpick test to ensure it comes out completely dry.
7

Let cool before removing from the molds and enjoy ❤️