Carrot Cake
carrot cake - Juicy cake with delicious carrots.
Healthy, because
Even smarter
Nutritional values
The grated carrots not only make the cake super-juicy, they also provide an extra portion of beta-carotene. This natural plant pigment is a precursor of vitamin A, which the body needs for the visual process, among other things, and the hazelnuts provide valuable fatty acids and vitamin E. The two bioactive micronutrients protect the heart and blood vessels.
If you like, you can add chopped walnut kernels to the dough. This not only gives the carrot cake a great bite: walnuts are particularly rich in omega-3 fatty acids, which inhibit inflammation, prevent arterial congestion and strengthen our memory and concentration.
(Percentage of daily recommendation)
| Calorie | 227 cal. | (11 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 16 g | (64 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 5.1 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 207 mg | (5 %) | ||
| Calcium | 34 mg | (3 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 9 mg | |||
| Cholesterol | 82 mg | |||
| Complete sugar | 18 g |
Preparation steps
Peel carrots and finely grate. Rinse lemon in hot water, pat dry and zest. Separate the eggs.
Beat egg yolks in a bowl with 80 grams (approximately 1/3 cup) sugar, salt and lemon zest until creamy.
In a separate bowl, whisk egg whites until soft peaks form. Sprinkle in remaining sugar and continue beating until meringue is smooth and glossy.
Mix flour, chocolate and ground hazelnuts.
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.
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.
