Carrot Cake with Frosting

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Carrot Cake with Frosting
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Health Score:
6,1 / 10
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
495
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie495 kcal(24 %)
Protein8.26 g(8 %)
Fat28.77 g(25 %)
Carbohydrates54.26 g(36 %)
Sugar added36.93 g(148 %)
Roughage2.83 g(9 %)
Vitamin A614.41 mg(76,801 %)
Vitamin D0.73 μg(4 %)
Vitamin E5.36 mg(45 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.19 mg(17 %)
Niacin1.52 mg(13 %)
Vitamin B₆0.12 mg(9 %)
Folate39.71 μg(13 %)
Pantothenic acid0.27 mg(5 %)
Biotin16.03 μg(36 %)
Vitamin B₁₂0.51 μg(17 %)
Vitamin C5.74 mg(6 %)
Potassium199.46 mg(5 %)
Calcium55.78 mg(6 %)
Magnesium35.34 mg(12 %)
Iron1.5 mg(10 %)
Iodine25.5 μg(13 %)
Zinc0.59 mg(7 %)
Saturated fatty acids10.13 g
Cholesterol103.67 mg

Ingredients

for
1
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
For the frosting
300 grams powdered sugar
150 grams cream cheese
50 grams soft butter
50 grams chopped Hazelnuts
How healthy are the main ingredients?
carrotsugarcream cheeseeggsaltlemon

Preparation steps

1.

Preheat the oven to 180°C (approximately 350ºF). Line the baking pan with parchment paper.

2.

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.

3.

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.