Carrot cake with pear and hazelnuts

 

I bought carrots and Philadelphia cheese ... I forgot the pineapple. Pears are smiling at me from the fruit basket. All in all, pear muffins did not turn out too badly. In addition, carrot and pear juice tastes great.

INGREDIENTS FOR CARROT CAKE:

260g wheat flour

1 tsp baking powder

1 tsp baking soda

1.5 tsp cinnamon

1 tsp mixed spice 

290 ml sunflower oil

200g fine muscovado sugar

50g fine baking sugar

1 tsp vanilla extract

1 tsp coffee extract

4 large eggs

300g large-mesh carrots

1 pear, chopped in cubes

100g hazelnuts

50g coconut shreds

All ingredients should be at room temperature.

1. Prepare a 23 x 33cm baking tin and line it with baking paper.
2. Put the oil, both sugars and vanilla extract, coffee extract in a large bowl. Stir with a kitchen whisk until the ingredients are well combined. 
3. Add eggs one by one, stirring with a whisk until the ingredients are combined after each addition. 
4. Sift the wheat flour, baking powder, baking soda, cinnamon and mixed spice directly into the mixed ingredients. 
5. Stir with a whisk just until the ingredients are combined, no longer. 
6. Add grated carrots, pear, hazelnuts and coconut shreds.
7. Pour the dough into the baking tin, level it.
8. Bake at 170° C for about 30 minutes or more, until the so-called dry stick. Take it out, cool it down. Brush the top with Philadelphia cheese glaze, garnish as desired.

INGREDIENTS FOR PHILADELPHIA CHEESE TOPPING:

300g Philadelphia cheese, at room temperature

90g butter, at room temperature

1/4 cup icing sugar, sifted

4 tbsp liquid honey

 

1. Put the butter and sugar in the mixing bowl. 
2. Mix until you get a fluffy and lighter buttery mass. 
3. Add honey and mix again. 
4. Add Philadelphia cheese in three turns, constantly mixing. Try it, sweeten if necessary.

Bon Appétit!