Read on below ad
Carrot Cake with Frosting
(0 votes)
Health Score:
65 / 100
Difficulty:
moderate
Preparation:
40 min.
Preparation
ready in 1 hr 20 mins
Calories:
6076
calories
Calories
Read on below ad
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 6,076 cal. | (289 %) | ||
| Protein | 109 g | (111 %) | ||
| Fat | 358 g | (309 %) | ||
| Carbohydrates | 604 g | (403 %) | ||
| Sugar added | 449 g | (1,796 %) | ||
| Roughage | 33.3 g | (111 %) |
more nutritional values
| Vitamin A | 7.2 mg | (900 %) | ||
| Vitamin D | 10.4 μg | (52 %) | ||
| Vitamin E | 72.6 mg | (605 %) | ||
| Vitamin K | 107.8 μg | (180 %) | ||
| Vitamin B₁ | 2 mg | (200 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 30.6 mg | (255 %) | ||
| Vitamin B₆ | 2.6 mg | (186 %) | ||
| Folate | 533 μg | (178 %) | ||
| Pantothenic acid | 6.4 mg | (107 %) | ||
| Biotin | 247.1 μg | (549 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 3,861 mg | (97 %) | ||
| Calcium | 732 mg | (73 %) | ||
| Magnesium | 527 mg | (176 %) | ||
| Iron | 17.9 mg | (119 %) | ||
| Iodine | 66 μg | (33 %) | ||
| Zinc | 11.9 mg | (149 %) | ||
| Saturated fatty acids | 131.2 g | |||
| Uric acid | 137 mg | |||
| Cholesterol | 1,547 mg | |||
| Complete sugar | 495 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Read on below ad
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
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.
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.
Read on below ad