Carrot Cake with Frosting
(Percentage of daily recommendation)
|Calorie||495 kcal||(24 %)|
|Protein||8.26 g||(8 %)|
|Fat||28.77 g||(25 %)|
|Carbohydrates||54.26 g||(36 %)|
|Sugar added||36.93 g||(148 %)|
|Roughage||2.83 g||(9 %)|
|Vitamin A||614.41 mg||(76,801 %)|
|Vitamin D||0.73 μg||(4 %)|
|Vitamin E||5.36 mg||(45 %)|
|Vitamin B₁||0.17 mg||(17 %)|
|Vitamin B₂||0.19 mg||(17 %)|
|Niacin||1.52 mg||(13 %)|
|Vitamin B₆||0.12 mg||(9 %)|
|Folate||39.71 μg||(13 %)|
|Pantothenic acid||0.27 mg||(5 %)|
|Biotin||16.03 μg||(36 %)|
|Vitamin B₁₂||0.51 μg||(17 %)|
|Vitamin C||5.74 mg||(6 %)|
|Potassium||199.46 mg||(5 %)|
|Calcium||55.78 mg||(6 %)|
|Magnesium||35.34 mg||(12 %)|
|Iron||1.5 mg||(10 %)|
|Iodine||25.5 μg||(13 %)|
|Zinc||0.59 mg||(7 %)|
|Saturated fatty acids||10.13 g|
- For the cake
- 300 grams carrots
- 5 eggs
- 150 grams sugar
- 1 generous pinch salt
- 100 grams melted butter
- 1 whole lemon (zested and juiced)
- 200 grams ground Hazelnuts
- 150 grams Pastry flour
Preheat the oven to 180°C (approximately 350ºF). Line the baking pan with parchment paper.
For the cake, peel, trim and grate the carrots. Separate the eggs. In a bowl, combine the yolks with 1/3 of the sugar, the butter, the lemon zest and juice and season with the salt. Beat everything together until fluffy.
Whisk the egg whites until stiff and stir in the remaining sugar. Continue beating until a firmer egg white has arisen.
Combine the nuts with the flour and mix in the grated carrot. Carefully fold the nut mixture into the egg whites and then into the egg yolk mixture.
Pour the batter into the baking tin and smooth out. Bake until golden brown for about 40 minutes, checking with a toothpick.
Remove from the oven and allow to cool briefly before carefully removing from the tray. Leave to cool.
For the frosting, combine the powdered sugar, the cream cheese and the softened butter and beat until creamy. Spread over the cake as desired.
Serve showered with chopped hazelnuts and cut into slices.