print
Print
bookmark_border
Copy URL
Flipboard
star
Rate
Pinterest

Carrot Cake

0
Average: 0 (0 votes)
(0 votes)
Carrot Cake

carrot cake - Juicy cake with delicious carrots.

Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
227
calories
Calories
0
Print

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie227 kcal(11 %)
Protein6 g(6 %)
Fat10 g(9 %)
Carbohydrates27 g(18 %)
Sugar added16 g(64 %)
Roughage1.9 g(6 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.6 μg(3 %)
Vitamin E3.6 mg(30 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.7 mg(14 %)
Vitamin B₆0.1 mg(7 %)
Folate30 μg(10 %)
Pantothenic acid0.4 mg(7 %)
Biotin13.8 μg(31 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C0 mg(0 %)
Potassium207 mg(5 %)
Calcium34 mg(3 %)
Magnesium28 mg(9 %)
Iron1.2 mg(8 %)
Iodine4 μg(2 %)
Zinc0.7 mg(9 %)
Saturated fatty acids1.5 g
Uric acid9 mg
Cholesterol82 mg
Author of this recipe:

Ingredients

for
16
pieces
2
Carrots (250 grams)
1
6
250 grams
1 generous pinch
200 grams
200 grams
2 tablespoons
Grated chocolate ((20 grams)

Preparation steps

1.

Peel carrots and finely grate. Rinse lemon in hot water, pat dry and zest. Separate the eggs.

2.

Beat egg yolks in a bowl with 80 grams (approximately 1/3 cup) sugar, salt and lemon zest until creamy.

3.

In a separate bowl, whisk egg whites until soft peaks form. Sprinkle in remaining sugar and continue beating until meringue is smooth and glossy.

4.

Mix flour, chocolate and ground hazelnuts.

5.

Fold 1/3 of the egg whites into the egg yolk mixture and mix until smooth. Add remaining egg whites and nut mixture and fold gently with a wooden spoon.

6.

Line bottom of a springform pan (24 cm diameter) (8 inch) with parchment paper. Transfer batter into it, smooth and bake in preheated oven at 200°C (approximately 400°F) for approximately 60 minutes.

Post the first comment