Mini cake avena, carote e nocciole 
Mini Oat, Carrot, and Hazelnut Cakes
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!
Mini Oat, Carrot, and Hazelnut Cakes
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!
Cooking Instructions
- 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 ❤️
Cooksnaps
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