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Carrot and Cream Cheese Cake Slices

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Carrot and Cream Cheese Cake Slices
Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
343
calories
Calories
0
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Nutritional values

1 slice contains
(Percentage of daily recommendation)
Calorie343 kcal(16 %)
Protein8.43 g(9 %)
Fat21.41 g(18 %)
Carbohydrates28.93 g(19 %)
Sugar added0 g(0 %)
Roughage1.22 g(4 %)
Vitamin A606.1 mg(75,763 %)
Vitamin D0.8 μg(4 %)
Vitamin E2 mg(17 %)
Vitamin B₁0.25 mg(25 %)
Vitamin B₂0.31 mg(28 %)
Niacin3.05 mg(25 %)
Vitamin B₆0.03 mg(2 %)
Folate73.22 μg(24 %)
Pantothenic acid0.29 mg(5 %)
Biotin0.73 μg(2 %)
Vitamin B₁₂0.51 μg(17 %)
Vitamin C2.44 mg(3 %)
Potassium70.92 mg(2 %)
Calcium138.24 mg(14 %)
Magnesium10.93 mg(4 %)
Iron1.89 mg(13 %)
Iodine21.12 μg(11 %)
Zinc0.42 mg(5 %)
Saturated fatty acids8 g
Cholesterol88.58 mg
Author of this recipe:

Ingredients

for
12
slices
For the cake
4
cup
1 teaspoon
3 cups
3 teaspoons
0.333 cup
1 tablespoon
chopped parsley
¼ cup
4 cups
finely grated carrots
For the filling
1 cup
cup
cream (30% fat)
1 teaspoon
To garnish
cooked Baby carrots

Preparation steps

1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 1 kg|2 lb loaf tin.
2.
Whisk the eggs with the oil and salt. Sift in the flour with the baking powder, then stir in the pine nuts, parsley and Parmesan. Add the carrots and season with salt and pepper.
3.
Spoon into the loaf tin and bake for 50-60 minutes, until cooked through. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
4.
For the filling: mix together all the ingredients until smooth.
5.
Split the cake horizontally and spread the bottom half with the filling, using all but 4 tablespoons.
6.
Replace the top half of the cake and neaten the edges.
7.
Pipe or spoon the remaining filling in blobs on top of the cake and garnish with baby carrots and cress.
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