Carrot Hazelnut Cake with Cream Cheese Frosting
Nutritional values
(Percentage of daily recommendation)
| Calorie | 5,887 cal. | (280 %) | ||
| Protein | 110 g | (112 %) | ||
| Fat | 335 g | (289 %) | ||
| Carbohydrates | 608 g | (405 %) | ||
| Sugar added | 449 g | (1,796 %) | ||
| Roughage | 40 g | (133 %) |
| Vitamin A | 7.2 mg | (900 %) | ||
| Vitamin D | 10.4 μg | (52 %) | ||
| Vitamin E | 62.2 mg | (518 %) | ||
| Vitamin K | 103.9 μg | (173 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 31.3 mg | (261 %) | ||
| Vitamin B₆ | 2.4 mg | (171 %) | ||
| Folate | 505 μg | (168 %) | ||
| Pantothenic acid | 6.4 mg | (107 %) | ||
| Biotin | 216.3 μg | (481 %) | ||
| Vitamin B₁₂ | 6.5 μg | (217 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 4,953 mg | (124 %) | ||
| Calcium | 719 mg | (72 %) | ||
| Magnesium | 663 mg | (221 %) | ||
| Iron | 34.9 mg | (233 %) | ||
| Iodine | 67 μg | (34 %) | ||
| Zinc | 13.6 mg | (170 %) | ||
| Saturated fatty acids | 133.5 g | |||
| Uric acid | 137 mg | |||
| Cholesterol | 1,547 mg | |||
| Complete sugar | 499 g |
Ingredients
- For the cake
- 300 grams carrots
- 5 eggs
- 150 grams sugar
- 1 generous pinch salt
- 1 organic lemon (zest and juice)
- 150 grams ground Hazelnuts
- 150 grams Pastry flour
- 40 grams cocoa powder
- 100 grams melted butter
- For the frosting
- 300 grams powdered sugar
- 150 grams cream cheese
- 1 Vanilla bean (mark)
- 50 grams softened butter
- 50 grams chopped Hazelnuts
Preparation steps
Preheat the oven to 180°C (approximately 350°F) convection. Line the bottom of a springform pan with parchment paper.
Peel and finely grate the carrots. Separate the eggs. In the bowl of an electric mixer, beat the yolks with one-third of the sugar, the salt, and the lemon zest and juice until light and fluffy. Beat the egg whites until stiff, gradually add the remaining sugar and beat until the mixture is very stiff and shiny.
Mix together the ground hazelnuts, flour, cocoa powder and the carrots. Fold one-third of the egg whites and the melted butter into the yolk mixture until well combined. Carefully fold in the remaining egg whites.
Pour the batter into the pan, smooth the top and bake until a toothpick inserted in the center of the cake comes out clean, about 50 minutes. Remove from the oven, let cool briefly, carefully remove from the pan and transfer to a wire rack to cool completely.
For the frosting: Slit the vanilla bean lengthwise and scrape the seeds into a bowl with the powdered sugar, cream cheese and softened butter and beat until smooth. Spread onto the cake, sprinkle with the chopped hazelnuts and serve cut into wedges.
