For the carrots cake: peel the carrots, wash them and grate them.

In a bowl, mix the flour with the baking powder, a pinch of salt, the cinnamon and the vanilla flavour.

Separately, beat the eggs with the sugar with an electric whisk until the mixture is frothy. Towards the end, add the melted butter slowly.

Add the egg mixture to the flour mixture, add the grated carrots and chopped hazelnuts and mix well.

Pour everything into a greased pan and cook in a preheated oven at 180°C for about 40 minutes.

Warm quickly in the Freddy with the blast chilling function for about 30 minutes, then serve the cake with the custard.

For the English cream: boil the milk together with the cream and the open vanilla pod. Separately mix the sugar with the egg yolks vigorously with a hand whisk. When the mixture of milk and cream starts to boil, filter everything, pour it into the egg and sugar mixture, mix well and pour everything into the pan.

Bring the cream to 84°C, stirring often, and then cool it rapidly in the Freddy with the blast chilling function, covered with a contact film, for about 40 minutes.

You can warm the cake with Freddy’s rapid blast chilling function, portion it and freeze it, already portioned, with the delicate freezing function. This way you can keep it in the freezer for up to 6 months, always ready for your snacks. If necessary, all you have to do is take the desired portions of cake out of the freezer and regenerate them in the oven preheated to 160°C for about fifteen minutes.