Carrot Hazelnut Cake
Carrot Hazelnut Cake - Easy to make and always goes down well! Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
Beta-carotene from carrots can be converted to vitamin A in the body. Thus, the root vegetable actually helps to healthier eyes and strong vision.
The cake is very easy to pre-bake the day before and enjoy the next day. Remember to put the icing on the cake just before serving.
(Percentage of daily recommendation)
| Calorie | 371 cal. | (18 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 10.5 μg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 18.3 μg | (41 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 368 mg | (9 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 105 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 14 ozs carrots
- ½ Organic orange
- 4 eggs
- 3 ½ ozs Raw cane sugar
- 3 ½ ozs soft butter (and butter for the pan)
- 7 ozs whole spelt flour
- 7 ozs ground hazelnuts
- 2 tsps Baking powder
- 1 pinch salt
- 7 ozs cream cheese
- 1 oz Shelled pistachio
Preparation steps
Clean, wash and finely grate the carrots. Wash orange with hot water, dry, grate 1 tsp. peel and squeeze the juice. Separate eggs and beat egg whites until stiff. Beat sugar with butter and egg yolks until fluffy and fold in 2 Tbsp. orange juice and orange zest.
Mix flour, ground hazelnuts, baking powder and salt and add to the butter mixture. Finally, carefully fold in the grated carrots and beaten egg whites.
Pour the batter into the greased springform pan and smooth out. Bake in the preheated oven at 180 °C / 350 °F for 60 minutes (test with toothpick), then let cool on a cooling rack.
Meanwhile, mix cream cheese with 1 tablespoon orange juice until creamy. Coarsely chop the pistachios. Spread the cooled carrot cake with the cream cheese, sprinkle with pistachios and serve immediately.
