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Carrot Cake

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Carrot Cake
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
288
calories
Calories
0
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Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie288 kcal(14 %)
Protein6.9 g(7 %)
Fat16.37 g(14 %)
Carbohydrates30.02 g(20 %)
Sugar added12.47 g(50 %)
Roughage2.78 g(9 %)
Vitamin A548.54 mg(68,568 %)
Vitamin D0.73 μg(4 %)
Vitamin E3.93 mg(33 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.15 mg(14 %)
Niacin1.01 mg(8 %)
Vitamin B₆0.08 mg(6 %)
Folate32.32 μg(11 %)
Pantothenic acid0.15 mg(3 %)
Biotin9.61 μg(21 %)
Vitamin B₁₂0.47 μg(16 %)
Vitamin C8.52 mg(9 %)
Potassium144.55 mg(4 %)
Calcium35.61 mg(4 %)
Magnesium21.64 mg(7 %)
Iron2.26 mg(15 %)
Iodine24.1 μg(12 %)
Zinc0.32 mg(4 %)
Saturated fatty acids5.13 g
Cholesterol82.08 mg
Author of this recipe:

Ingredients

for
1
piece
300 grams
5
150 grams
1 generous pinch
1
organic Orange (zest and juice)
150 grams
ground Hazelnuts
150 grams
40 grams
100 grams
melted Butter
Powdered sugar (for dusting)

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F). Line a springform pan with parchment paper.

2.

Peel, rinse and grate the carrots. Separate the eggs. Beat the egg yolks, 1/3 of the sugar, the salt, the orange zest and 2 tablespoons of orange juice until frothy. Beat the egg whites, gradually sprinkling with the remaining sugar, until stiff. Mix the flour, nuts, cocoa and grated carrots into the egg yolk mixture.

Mix 1/3 of the egg whites with the butter. Fold into the egg yolk mixture. Gently fold in the remaining egg whites. Pour the batter into the springform pan and smooth. Bake for about 50 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and let cool slightly. Carefully remove from the pan and let cool completely.

3.

Sprinkle with the powdered sugar and serve.

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