Carrot Cake

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Carrot Cake
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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)
Calorie4,006 cal.(191 %)
Protein97 g(99 %)
Fat169 g(146 %)
Carbohydrates521 g(347 %)
Sugar added314 g(1,256 %)
Roughage33 g(110 %)
Vitamin A4.9 mg(613 %)
Vitamin D8.1 μg(41 %)
Vitamin E52.6 mg(438 %)
Vitamin K111.4 μg(186 %)
Vitamin B₁2 mg(200 %)
Vitamin B₂1.6 mg(145 %)
Niacin27.3 mg(228 %)
Vitamin B₆2 mg(143 %)
Folate459 μg(153 %)
Pantothenic acid6.2 mg(103 %)
Biotin203.1 μg(451 %)
Vitamin B₁₂5.2 μg(173 %)
Vitamin C16 mg(17 %)
Potassium3,512 mg(88 %)
Calcium599 mg(60 %)
Magnesium461 mg(154 %)
Iron17.9 mg(119 %)
Iodine55 μg(28 %)
Zinc11.5 mg(144 %)
Saturated fatty acids23.1 g
Uric acid152 mg
Cholesterol1,100 mg
Complete sugar348 g

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)
How healthy are the main ingredients?
sugarcarrotPistachioegg

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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