Carrot Cake
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
4199
calories
Calories
Nutritional values
1 baking sheet contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 4,199 cal. | (200 %) | ||
| Protein | 164 g | (167 %) | ||
| Fat | 314 g | (271 %) | ||
| Carbohydrates | 183 g | (122 %) | ||
| Sugar added | 19 g | (76 %) | ||
| Roughage | 69.3 g | (231 %) |
more nutritional values
| Vitamin A | 12 mg | (1,500 %) | ||
| Vitamin D | 13.5 μg | (68 %) | ||
| Vitamin E | 116.2 mg | (968 %) | ||
| Vitamin K | 128.4 μg | (214 %) | ||
| Vitamin B₁ | 2.2 mg | (220 %) | ||
| Vitamin B₂ | 2.7 mg | (245 %) | ||
| Niacin | 50 mg | (417 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 594 μg | (198 %) | ||
| Pantothenic acid | 11.4 mg | (190 %) | ||
| Biotin | 135.8 μg | (302 %) | ||
| Vitamin B₁₂ | 8.1 μg | (270 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 6,252 mg | (156 %) | ||
| Calcium | 1,035 mg | (104 %) | ||
| Magnesium | 1,050 mg | (350 %) | ||
| Iron | 23.4 mg | (156 %) | ||
| Iodine | 73 μg | (37 %) | ||
| Zinc | 21.6 mg | (270 %) | ||
| Saturated fatty acids | 67.1 g | |||
| Uric acid | 362 mg | |||
| Cholesterol | 1,693 mg | |||
| Complete sugar | 102 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 600 grams carrots
- 7 eggs
- 1 lemon (Juice and zest)
- 2 packets Vanilla sugar
- 1 pinch salt
- 400 grams almonds (ground)
- 100 grams Pastry flour
- 1 packet Baking powder
- 1 tsp cinnamon
- ½ tsp Ground clove
- 125 grams Apricot jam
- 200 grams Whipped cream
Preparation steps
1.
Peel carrot and grate finely.
2.
Separate eggs. Stir together egg yolks, honey, lemon zest, lemon juice, vanilla sugar and salt until creamy.
3.
Mix together flour, spices, ground almonds, baking powder and carrots.
4.
Beat egg whites until stiff and incorporate flour mixture and egg yolk mixture.
5.
Spread dough on a buttered rectangular baking pan and bake in an oven preheated to 180°C (approximately 350°F) for about 40 minutes. Remove and let cool.
6.
Heat apricot jam and strain through a sieve. Brush cake with jam and cut into pieces. Serve with whipped cream.
