Carrot Cake
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.
(Percentage of daily recommendation)
| Calorie | 7,213 cal. | (343 %) | ||
| Protein | 152 g | (155 %) | ||
| Fat | 528 g | (455 %) | ||
| Carbohydrates | 471 g | (314 %) | ||
| Sugar added | 327 g | (1,308 %) | ||
| Roughage | 50.1 g | (167 %) |
| Vitamin A | 7.6 mg | (950 %) | ||
| Vitamin D | 11.3 μg | (57 %) | ||
| Vitamin E | 138.1 mg | (1,151 %) | ||
| Vitamin K | 126 μg | (210 %) | ||
| Vitamin B₁ | 3.2 mg | (320 %) | ||
| Vitamin B₂ | 3.1 mg | (282 %) | ||
| Niacin | 44.8 mg | (373 %) | ||
| Vitamin B₆ | 4.3 mg | (307 %) | ||
| Folate | 794 μg | (265 %) | ||
| Pantothenic acid | 6.9 mg | (115 %) | ||
| Biotin | 402.8 μg | (895 %) | ||
| Vitamin B₁₂ | 7.8 μg | (260 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 6,009 mg | (150 %) | ||
| Calcium | 1,430 mg | (143 %) | ||
| Magnesium | 967 mg | (322 %) | ||
| Iron | 26.4 mg | (176 %) | ||
| Iodine | 599 μg | (300 %) | ||
| Zinc | 17.7 mg | (221 %) | ||
| Saturated fatty acids | 146.7 g | |||
| Uric acid | 120 mg | |||
| Cholesterol | 1,790 mg | |||
| Complete sugar | 400 g |
Ingredients
- 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)
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
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.
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.
