Carrot Cake with Orange Marmalade
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,698 cal. | (224 %) | ||
| Protein | 95 g | (97 %) | ||
| Fat | 276 g | (238 %) | ||
| Carbohydrates | 458 g | (305 %) | ||
| Sugar added | 264 g | (1,056 %) | ||
| Roughage | 38.2 g | (127 %) |
| Vitamin A | 6.4 mg | (800 %) | ||
| Vitamin D | 9.3 μg | (47 %) | ||
| Vitamin E | 73.4 mg | (612 %) | ||
| Vitamin K | 105.4 μg | (176 %) | ||
| Vitamin B₁ | 2.1 mg | (210 %) | ||
| Vitamin B₂ | 1.7 mg | (155 %) | ||
| Niacin | 28.4 mg | (237 %) | ||
| Vitamin B₆ | 2.7 mg | (193 %) | ||
| Folate | 549 μg | (183 %) | ||
| Pantothenic acid | 6.1 mg | (102 %) | ||
| Biotin | 251.3 μg | (558 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 111 mg | (117 %) | ||
| Potassium | 4,050 mg | (101 %) | ||
| Calcium | 705 mg | (71 %) | ||
| Magnesium | 542 mg | (181 %) | ||
| Iron | 17.1 mg | (114 %) | ||
| Iodine | 54 μg | (27 %) | ||
| Zinc | 11.5 mg | (144 %) | ||
| Saturated fatty acids | 75.6 g | |||
| Uric acid | 168 mg | |||
| Cholesterol | 1,310 mg | |||
| Complete sugar | 349 g |
Ingredients
- Ingredients
- 300 grams carrots
- 5 eggs
- 150 grams sugar
- 1 generous pinch salt
- 1 organic Orange (zested and juiced)
- 200 grams ground Hazelnuts
- 60 grams chopped Hazelnuts
- 150 grams Pastry flour
- 100 grams melted butter
- 100 grams Orange marmalade
- 100 grams powdered sugar
- 1 tsp lemon juice
Preparation steps
Preheat the oven to 180°C (approximately 350°F) convection. Line a baking pan with parchment paper.
Peel the carrots, trim and grate. Separate the eggs, beat the egg yolks with 1/3 of the sugar, the salt, orange juice and orange zest until fluffy. Beat the egg whites until foamy. Continue beating, sprinkling in the remaining sugar, until thick and glossy. Combine the nuts and flour and fold in. Add 1/3 of the egg whites and butter then fold in the remaining egg whites. Transfer to the prepared pan, smooth the surface and bake until golden brown, about 40 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven, let cool briefly, carefully remove from the pan and let cool completely.
Cut the cooled cake in half horizontally. Spread the orange marmalade over the cake base and top with the top cake layer. Mix the powdered sugar with the lemon juice until thick, transfer to a piping bag and use to decorate the cake. Cut into pieces and serve in a chocolate cup, if desired.
