Made With Whole Grains

Carrot Cake

4.75
Average: 4.8 (4 votes)
(4 votes)
Carrot Cake
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Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 15 h. 40 min.
Ready in
Calories:
7213
calories
Calories

Healthy, because

Even smarter

Nutritional values

Carrots not only make the dough nice and juicy, but also score points with plenty of beta-carotene. This is a vitamin A precursor. This vitamin is important for healthy eyes, among other things. Walnuts and hazelnuts provide a good portion of protein as well as many unsaturated fatty acids and cell-protecting vitamin E.

For a slightly more exotic variation, replace the chopped hazelnuts with coconut flakes. These can either be sprinkled on the cake or mixed with the mascarpone cream.

1 baking sheet contains
(Percentage of daily recommendation)
Calorie7,213 cal.(343 %)
Protein152 g(155 %)
Fat528 g(455 %)
Carbohydrates471 g(314 %)
Sugar added327 g(1,308 %)
Roughage50.1 g(167 %)
Vitamin A7.6 mg(950 %)
Vitamin D11.3 μg(57 %)
Vitamin E138.1 mg(1,151 %)
Vitamin K126 μg(210 %)
Vitamin B₁3.2 mg(320 %)
Vitamin B₂3.1 mg(282 %)
Niacin44.8 mg(373 %)
Vitamin B₆4.3 mg(307 %)
Folate794 μg(265 %)
Pantothenic acid6.9 mg(115 %)
Biotin402.8 μg(895 %)
Vitamin B₁₂7.8 μg(260 %)
Vitamin C42 mg(44 %)
Potassium6,009 mg(150 %)
Calcium1,430 mg(143 %)
Magnesium967 mg(322 %)
Iron26.4 mg(176 %)
Iodine599 μg(300 %)
Zinc17.7 mg(221 %)
Saturated fatty acids146.7 g
Uric acid120 mg
Cholesterol1,790 mg
Complete sugar400 g

Ingredients

for
1
for the dough
300 grams carrots
6 eggs (separated)
250 grams sugar
1 generous pinch salt
1 untreated lemon (zest)
300 grams ground Hazelnuts
3 Tbsps chopped Walnut
100 grams Pastry flour
for the topping
300 grams Mascarpone
1 Tbsp Vanilla syrup
70 grams sugar
150 milliliters Whipped cream
150 grams chopped Hazelnuts (lightly toasted)
How healthy are the main ingredients?
carrotMascarponesugarWhipped creamsugarWalnut

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F).

2.

Rinse and finely grate the carrots. Stir the egg yolks, 1/3 of the sugar, the salt and lemon zest until fluffy. Beat the egg whites until stiff. Sprinkle the egg whites with the remaining sugar and beat until firm. Mix the flour, grated carrots, grated nuts and chopped walnuts. Mix 1/3 of the egg whites with the egg yolk mixture. Add the remaining egg whites and sprinkle the nut mixture over it. Fold everything gently with a wooden spoon. Line the bottom of a springform pan with parchment paper. Pour the dough into the pan and smooth. Bake for about 60 minutes and leave to cool overnight in the pan. 

3.

Mix the mascarpone, vanilla syrup and sugar. Beat the cream until stiff and fold into the mascarpone mixture. Remove the cake from the mold and halve horizontally. Spread the lower half with some of the mascarpone cream. Place the upper half on top and press lightly. Spread the remaining cream around the edges. Press the hazelnuts onto the edge. Chill for 2 hours. Cut into pieces and serve.