Carrot Loaf Cake

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Carrot Loaf Cake
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
456
calories
Calories

Nutritional values

1 loaf contains
(Percentage of daily recommendation)
Calorie456 kcal(22 %)
Protein5.05 g(5 %)
Fat22.84 g(20 %)
Carbohydrates60.09 g(40 %)
Sugar added41.22 g(165 %)
Roughage2.33 g(8 %)
Vitamin A591.58 mg(73,948 %)
Vitamin D0.33 μg(2 %)
Vitamin E2.11 mg(18 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.14 mg(13 %)
Niacin1.05 mg(9 %)
Vitamin B₆0.02 mg(1 %)
Folate30.32 μg(10 %)
Pantothenic acid0.15 mg(3 %)
Biotin0.42 μg(1 %)
Vitamin B₁₂0.24 μg(8 %)
Vitamin C8.26 mg(9 %)
Potassium85.32 mg(2 %)
Calcium66.4 mg(7 %)
Magnesium4.87 mg(2 %)
Iron1.15 mg(8 %)
Iodine10 μg(5 %)
Zinc0.16 mg(2 %)
Saturated fatty acids6.65 g
Cholesterol52.37 mg

Ingredients

for
1
For the cake
soft butter (for the tin)
breadcrumbs (for the tin)
1 cup sugar (scant)
1 teaspoon ground cinnamon
cup vegetable oil
1 teaspoon Baking powder
1 cup all-purpose flour (scant)
cup hazelnut flour
½ cup chopped Walnut (heaped)
0.333 cup raisins
1 organic Orange (juice and zest strips)
2 eggs
12 ounces carrots (peeled, grated)
For the topping
2 ½ cups powdered sugar
cup cream cheese
¼ cup soft butter
How healthy are the main ingredients?
carrotcream cheesesugarWalnutraisinscinnamon

Preparation steps

1.
Heat the oven to 190°C (180°C in a fan oven), 375°F, gas 5. Butter the loaf tin and sprinkle with fine breadcrumbs.
2.
Place the sugar and cinnamon in a bowl and add the oil, baking powder, flour, nuts, raisins, orange juice, eggs and a pinch of salt. Beat all the ingredients together thoroughly.
3.
Mix in the carrots and place the dough in the loaf tin. Bake for approx. 50 minutes until done, testing with a wooden cocktail stick. Let cool in the tin.
4.
For the creamy topping, beat the icing sugar, cream cheese and soft butter until white and creamy.
5.
Remove the cake from the tin and top with the cream. Garnish with strips of orange zest.