Carrot Cake
(0 votes)
(0 votes)
Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
3751
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,751 cal. | (179 %) | ||
| Protein | 124 g | (127 %) | ||
| Fat | 191 g | (165 %) | ||
| Carbohydrates | 383 g | (255 %) | ||
| Sugar added | 264 g | (1,056 %) | ||
| Roughage | 47.5 g | (158 %) |
more nutritional values
| Vitamin A | 6.7 mg | (838 %) | ||
| Vitamin D | 9.7 μg | (49 %) | ||
| Vitamin E | 85.9 mg | (716 %) | ||
| Vitamin K | 82.2 μg | (137 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 36.7 mg | (306 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 449 μg | (150 %) | ||
| Pantothenic acid | 8.2 mg | (137 %) | ||
| Biotin | 102 μg | (227 %) | ||
| Vitamin B₁₂ | 6.3 μg | (210 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 3,929 mg | (98 %) | ||
| Calcium | 504 mg | (50 %) | ||
| Magnesium | 746 mg | (249 %) | ||
| Iron | 17.9 mg | (119 %) | ||
| Iodine | 53 μg | (27 %) | ||
| Zinc | 15.8 mg | (198 %) | ||
| Saturated fatty acids | 22.9 g | |||
| Uric acid | 239 mg | |||
| Cholesterol | 1,307 mg | |||
| Complete sugar | 310 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 350 grams carrots
- 100 grams almonds
- 6 eggs
- 250 grams sugar
- 1 generous pinch salt
- 1 pinch ground Saffron
- 1 tsp organic lemon zest
- 200 grams ground almonds (peeled)
- 100 grams Pastry flour
- powdered sugar (for dusting)
Preparation steps
1.
Peel, rinse and finely grate the carrots. Coarsely chop the almonds.
2.
Preheat the oven to 180°C (approximately 350°F).
3.
Separate the eggs. Beat the egg yolks with 1/3 of the sugar, salt, saffron and lemon zest until fluffy. Beat the egg whites until stiff. Sprinkle with the remaining sugar and continue beating until very stiff. Mix in the flour and chopped almonds. Fold in the egg yolk mixture. Mix gently with a spatula.
4.
Line a baking pan with parchment paper. Pour the batter into the pan, smooth and bake for about 45 minutes. Remove from the oven and let cool.
5.
Cut into pieces and serve dusted with powdered sugar.
