Carrot Cake

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(1 vote)
Carrot Cake
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Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
5224
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie5,224 cal.(249 %)
Protein99 g(101 %)
Fat220 g(190 %)
Carbohydrates708 g(472 %)
Sugar added499 g(1,996 %)
Roughage64.9 g(216 %)
Vitamin A24.5 mg(3,063 %)
Vitamin D8.1 μg(41 %)
Vitamin E81.9 mg(683 %)
Vitamin K263.4 μg(439 %)
Vitamin B₁3.1 mg(310 %)
Vitamin B₂1.7 mg(155 %)
Niacin35 mg(292 %)
Vitamin B₆4.5 mg(321 %)
Folate692 μg(231 %)
Pantothenic acid8.5 mg(142 %)
Biotin283.2 μg(629 %)
Vitamin B₁₂5.2 μg(173 %)
Vitamin C47 mg(49 %)
Potassium7,416 mg(185 %)
Calcium858 mg(86 %)
Magnesium646 mg(215 %)
Iron21.1 mg(141 %)
Iodine83 μg(42 %)
Zinc15.2 mg(190 %)
Saturated fatty acids27.4 g
Uric acid296 mg
Cholesterol1,100 mg
Complete sugar613 g

Ingredients

for
1
For the batter
250 grams carrots
5 eggs
250 grams sugar
1 packet Lemon extract
75 grams Pastry flour
1 tsp Baking powder
2 Tbsps cornstarch
125 grams ground Hazelnuts
125 grams ground Walnut
1 tsp butter
1 Tbsp breadcrumbs
For the topping
250 grams powdered sugar
3 Tbsps hot water
For the garnish
12 baby carrots (with green)
2 Tbsps coarsely chopped Hazelnuts
How healthy are the main ingredients?
carrotsugarWalnuteggcarrot

Preparation steps

1.

For the batter, rinse and finely grate the carrots. Separate the eggs. Beat the egg yolks with the sugar until frothy. Add the lemon flavor. Mix the flour, cornstarch and baking powder. Gradually stir the flour mixture into the egg mixture. Whisk in the carrots and nuts. Beat the egg whites until stiff and fold into the mixture.

Grease the bottom of a springform pan with butter and sprinkle with breadcrumbs. Pour the batter into the pan and smooth. Bake for 50-55 minutes at 180°C (approximately 350°F). Remove the cake from the pan and let cool.

2.

For the topping, mix the powdered sugar and water into a glaze. Cover the cake with the glaze.

3.

For the garnish, rinse the carrots, peel and distrubute decoratively around the cake with the hazelnuts. Cut into pieces and serve.