Carrot Cake in a Jar
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
516
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 516 cal. | (25 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 33 g | (132 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 9.6 mg | (80 %) | ||
| Vitamin K | 12.4 μg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 24.4 μg | (54 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 481 mg | (12 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 187 mg | |||
| Complete sugar | 39 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 250 grams carrots
- 5 eggs
- 200 grams sugar
- 1 generous pinch lemon zest
- 75 grams Pastry flour
- 1 tsp Baking powder
- 2 Tbsps cornstarch
- 100 grams ground Hazelnuts
- 100 grams ground almonds
- softened butter (for the jars)
- breadcrumbs (for the jars)
Preparation steps
1.
Rinse, peel and finely grate the carrots. Separate the eggs. Beat the yolks with the sugar until light and frothy, then add lemon zest. Combine the flour, baking powder and cornstarch and stir into the egg mixture. Add the carrots, ground hazelnuts and ground almonds and stir until well combined. Whip the egg whites to stiff peaks and gently fold into the batter.
2.
Preheat the oven to 160°C (approximately 325°F). Grease the glass jars with butter and sprinkle with breadcrumbs.
3.
Spoon the batter into the glass jars about 2/3 the way full and bake for 25 minutes, until a toothpick inserted comes out clean. Remove from the oven and let cool.
4.
Serve plain, with pistachio glaze, or seal with lids and give as gifts.
