Carrot Cake in a Jar

0
Average: 0 (0 votes)
(0 votes)
Carrot Cake in a Jar
share Share
print
bookmark_border Copy URL
Health Score:
66 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
460
calories
Calories

Nutritional values

1 glass contains
(Percentage of daily recommendation)
Calorie460 kcal(22 %)
Protein12.6 g(13 %)
Fat22.03 g(19 %)
Carbohydrates56.17 g(37 %)
Sugar added33.27 g(133 %)
Roughage4.54 g(15 %)
Vitamin A831.63 mg(103,954 %)
Vitamin D1.47 μg(7 %)
Vitamin E10.16 mg(85 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.44 mg(40 %)
Niacin2.29 mg(19 %)
Vitamin B₆0.12 mg(9 %)
Folate57.38 μg(19 %)
Pantothenic acid0.21 mg(4 %)
Biotin23.33 μg(52 %)
Vitamin B₁₂0.92 μg(31 %)
Vitamin C4.69 mg(5 %)
Potassium271.1 mg(7 %)
Calcium128.57 mg(13 %)
Magnesium74 mg(25 %)
Iron1.97 mg(13 %)
Iodine46.8 μg(23 %)
Zinc0.97 mg(12 %)
Saturated fatty acids2.16 g
Cholesterol128.33 mg

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)
How healthy are the main ingredients?
carrotsugaralmondegg

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.