Carrot Cake
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
4006
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 4,006 cal. | (191 %) | ||
| Protein | 97 g | (99 %) | ||
| Fat | 169 g | (146 %) | ||
| Carbohydrates | 521 g | (347 %) | ||
| Sugar added | 314 g | (1,256 %) | ||
| Roughage | 33 g | (110 %) |
more nutritional values
| Vitamin A | 4.9 mg | (613 %) | ||
| Vitamin D | 8.1 μg | (41 %) | ||
| Vitamin E | 52.6 mg | (438 %) | ||
| Vitamin K | 111.4 μg | (186 %) | ||
| Vitamin B₁ | 2 mg | (200 %) | ||
| Vitamin B₂ | 1.6 mg | (145 %) | ||
| Niacin | 27.3 mg | (228 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 459 μg | (153 %) | ||
| Pantothenic acid | 6.2 mg | (103 %) | ||
| Biotin | 203.1 μg | (451 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 3,512 mg | (88 %) | ||
| Calcium | 599 mg | (60 %) | ||
| Magnesium | 461 mg | (154 %) | ||
| Iron | 17.9 mg | (119 %) | ||
| Iodine | 55 μg | (28 %) | ||
| Zinc | 11.5 mg | (144 %) | ||
| Saturated fatty acids | 23.1 g | |||
| Uric acid | 152 mg | |||
| Cholesterol | 1,100 mg | |||
| Complete sugar | 348 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 250 grams carrots
- 5 eggs
- 300 grams sugar
- 1 generous pinch grated Lemon peel
- 1 Tbsp lemon juice
- 220 grams Pastry flour
- 1 tsp Baking powder
- 175 grams Hazelnuts
- 1 tsp butter
- 1 Tbsp breadcrumbs
- powdered sugar (for dusting)
- 50 grams chopped Pistachio (to sprinkle)
Preparation steps
1.
Rinse carrots. Trim and finely grate. Separate eggs and beat yolks with sugar until frothy. Add lemon zest and juice. Mix flour and baking powder and sift into egg mixture. Fold in carrots and nuts.
2.
Beat egg whites until stiff and fold into batter. Grease a cake dish with butter and sprinkle with breadcrumbs. Pour in batter and smooth. Bake in a preheated oven at 200°C (approximately 400°F) for about 55 minutes on the lowest rack. When done, loosen cake from mold and cool. Serve dusted with powdered sugar and sprinkled with pistachios.
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