Carrot Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 6,864 cal. | (327 %) | ||
| Protein | 184 g | (188 %) | ||
| Fat | 317 g | (273 %) | ||
| Carbohydrates | 814 g | (543 %) | ||
| Sugar added | 636 g | (2,544 %) | ||
| Roughage | 77 g | (257 %) |
| Vitamin A | 5.8 mg | (725 %) | ||
| Vitamin D | 11.3 μg | (57 %) | ||
| Vitamin E | 133.9 mg | (1,116 %) | ||
| Vitamin K | 101.8 μg | (170 %) | ||
| Vitamin B₁ | 2.5 mg | (250 %) | ||
| Vitamin B₂ | 3.2 mg | (291 %) | ||
| Niacin | 57.6 mg | (480 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 620 μg | (207 %) | ||
| Pantothenic acid | 11.6 mg | (193 %) | ||
| Biotin | 130.4 μg | (290 %) | ||
| Vitamin B₁₂ | 7.3 μg | (243 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 5,639 mg | (141 %) | ||
| Calcium | 780 mg | (78 %) | ||
| Magnesium | 1,354 mg | (451 %) | ||
| Iron | 32.4 mg | (216 %) | ||
| Iodine | 57 μg | (29 %) | ||
| Zinc | 26.8 mg | (335 %) | ||
| Saturated fatty acids | 35.5 g | |||
| Uric acid | 352 mg | |||
| Cholesterol | 1,525 mg | |||
| Complete sugar | 740 g |
Ingredients
- For the topping
- 1 egg white
- 200 grams powdered sugar
- 1 tsp lemon juice
- 80 grams slivered almonds
- 150 grams Apricot jelly
- For the marzipan carrots
- 120 grams Marzipan
- 60 grams powdered sugar
- Food coloring (Red and yellow)
- Pistachio
- For the cake
- 280 grams carrots
- 7 eggs
- 1 pinch salt
- 280 grams sugar
- 1 tsp lemon zest (untreated)
- 350 grams ground almonds
- 100 grams Whole wheat flour
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Line the springform pan with parchment paper.
For the cake: Peel and finely grate the carrots. Separate the eggs. Beat the whites with the salt until stiff and slowly add half the sugar. Continue beating until the meringue is shiny with stiff peaks. Beat the yolks with the remaining sugar until creamy. Add in the lemon zest and stir. Stir about 1/3 of the egg whites into the egg yolk mixture. Mix in the carrots, almonds and wholemeal flour into the remaining egg whites, then fold this into the egg yolk mixture. Fill the batter into the pan and bake for 50 minutes. Cool in the pan and let sit overnight.
The next day, turn the cake onto a plate.
For the topping: Beat the egg whites until stiff and slowly add the powdered sugar and lemon juice. Continue beating until stiff. Toast the almonds in a dry pan until golden brown. Heat the apricot jelly and coat the cake with it. Apply the egg white icing and decorate the edges of the cake with the toasted almonds.
For the marzipan carrots: Knead the marzipan with the powdered sugar. Add a few drops of red and yellow coloring until the desired orange is achieved. Form into small carrots and use the pistachios as the greens.
Garnish the cake with the marzipan carrots before serving.
