Carrot and Nut Sponge Sandwich

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Carrot and Nut Sponge Sandwich
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
727
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie727 kcal(35 %)
Protein5.31 g(5 %)
Fat43.2 g(37 %)
Carbohydrates81.25 g(54 %)
Sugar added58.22 g(233 %)
Roughage0.81 g(3 %)
Vitamin A322.89 mg(40,361 %)
Vitamin D0.16 μg(1 %)
Vitamin E1.83 mg(15 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.24 mg(19 %)
Vitamin B₆0.03 mg(2 %)
Folate45.73 μg(15 %)
Pantothenic acid0.27 mg(5 %)
Biotin0.7 μg(2 %)
Vitamin B₁₂0.06 μg(2 %)
Vitamin C1.23 mg(1 %)
Potassium86.1 mg(2 %)
Calcium100.79 mg(10 %)
Magnesium9.75 mg(3 %)
Iron1.46 mg(10 %)
Zinc0.33 mg(4 %)
Saturated fatty acids21.11 g
Cholesterol29.29 mg
Author of this recipe:

Ingredients

for
1
For the cake
2 cups
grated carrots
½ cup
½ cup
1 teaspoon
¾ cup
cup
2 ¼ cups
1 teaspoon
1 teaspoon
¼ teaspoon
½ teaspoon
ground cinnamon
½ cup
chopped Walnut
For the filling and topping
1 cup
vegetable Shortening
1 ½ cups
4 ½ cups
2 teaspoons
1 ½ teaspoons
To decorate
2 tablespoons
chopped Walnut

Preparation steps

1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 2 x 23cm|9" cake tins and line the bases with non-stick baking paper.
2.
Mix together the carrots, sugars and vanilla in a mixing bowl.
3.
Add the milk and oil and stir to combine.
4.
Sift in the dry ingredients and mix until just combined. Stir in the walnuts.
5.
Divide the mixture evenly between the tins and bake for about 20 minutes until a skewer inserted into the centre comes out clean. Cool in the tins for 20 minutes, then turn out onto a wire rack to cool completely.
6.
For the filling and topping: beat the shortening until smooth.
7.
Add the cream cheese and beat until thoroughly incorporated.
8.
Sift in the icing sugar, then add the vanilla and lemon juice and beat until smooth.
9.
Invert 1 cake onto a plate and spread with half the mixture. Place the other cake on top and spread with the remaining mixture.
10.
Sprinkle chopped walnuts in the centre.