Carrot Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,596 cal. | (171 %) | ||
| Protein | 86 g | (88 %) | ||
| Fat | 214 g | (184 %) | ||
| Carbohydrates | 331 g | (221 %) | ||
| Sugar added | 165 g | (660 %) | ||
| Roughage | 39.8 g | (133 %) |
| Vitamin A | 6.4 mg | (800 %) | ||
| Vitamin D | 9.3 μg | (47 %) | ||
| Vitamin E | 48.3 mg | (403 %) | ||
| Vitamin K | 94.9 μg | (158 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 1.6 mg | (145 %) | ||
| Niacin | 26.1 mg | (218 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 466 μg | (155 %) | ||
| Pantothenic acid | 6.1 mg | (102 %) | ||
| Biotin | 183.2 μg | (407 %) | ||
| Vitamin B₁₂ | 5.7 μg | (190 %) | ||
| Vitamin C | 101 mg | (106 %) | ||
| Potassium | 4,650 mg | (116 %) | ||
| Calcium | 591 mg | (59 %) | ||
| Magnesium | 577 mg | (192 %) | ||
| Iron | 31.7 mg | (211 %) | ||
| Iodine | 54 μg | (27 %) | ||
| Zinc | 11.9 mg | (149 %) | ||
| Saturated fatty acids | 74.7 g | |||
| Uric acid | 163 mg | |||
| Cholesterol | 1,310 mg | |||
| Complete sugar | 222 g |
Ingredients
- Ingredients
- 300 grams carrots
- 5 eggs
- 150 grams sugar
- 1 generous pinch salt
- 1 organic Orange (zest and juice)
- 150 grams ground Hazelnuts
- 150 grams Pastry flour
- 40 grams cocoa powder
- 100 grams melted butter
- powdered sugar (for dusting)
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Line a springform pan with parchment paper.
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.
Sprinkle with the powdered sugar and serve.
