Carrot Nut Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 5,381 cal. | (256 %) | ||
| Protein | 127 g | (130 %) | ||
| Fat | 403 g | (347 %) | ||
| Carbohydrates | 317 g | (211 %) | ||
| Sugar added | 155 g | (620 %) | ||
| Roughage | 46.2 g | (154 %) |
| Vitamin A | 6.9 mg | (863 %) | ||
| Vitamin D | 12.7 μg | (64 %) | ||
| Vitamin E | 99.6 mg | (830 %) | ||
| Vitamin K | 130.1 μg | (217 %) | ||
| Vitamin B₁ | 2.9 mg | (290 %) | ||
| Vitamin B₂ | 2.6 mg | (236 %) | ||
| Niacin | 37.6 mg | (313 %) | ||
| Vitamin B₆ | 4.1 mg | (293 %) | ||
| Folate | 730 μg | (243 %) | ||
| Pantothenic acid | 8.9 mg | (148 %) | ||
| Biotin | 341.5 μg | (759 %) | ||
| Vitamin B₁₂ | 4.7 μg | (157 %) | ||
| Vitamin C | 199 mg | (209 %) | ||
| Potassium | 5,318 mg | (133 %) | ||
| Calcium | 1,339 mg | (134 %) | ||
| Magnesium | 751 mg | (250 %) | ||
| Iron | 28.1 mg | (187 %) | ||
| Iodine | 62 μg | (31 %) | ||
| Zinc | 15.9 mg | (199 %) | ||
| Saturated fatty acids | 112 g | |||
| Uric acid | 168 mg | |||
| Cholesterol | 2,238 mg | |||
| Complete sugar | 240 g |
Ingredients
- Ingredients
- 250 grams carrots
- 200 grams honey
- 6 egg yolks
- 4 Tbsps water
- 6 egg whites
- 1 pinch salt
- 100 grams Pastry flour
- 1 tsp Baking powder
- 200 grams grated Hazelnuts
- butter
- 2 Oranges
- ⅜ l Whipped cream
- 1 packet Vanilla sugar
- 150 grams whole Hazelnuts
Preparation steps
Rinse carrots, trim and grate into thin strips. Beat egg yolks with water and honey until creamy. Beat egg whites with salt until stiff. Mix flour with grated hazelnuts and baking powder and stir into egg yolk mixture. Carefully fold in egg whites and carrots.
Grease a 26 cm (approximately 10 inches) diameter springform pan and pour in batter. Bake in the oven at 180°C (approximately 350°F) for approximately 50 minutes. Let cool in the springform pan, remove from pan, let cool and cut in half horizontally. Rinse oranges in hot water, dry, finely grate orange zest, then remove peel and cut fruit into small pieces.
Whip cream until very stiff, fold in orange segments and spread evenly on bottom half of carrot nut cake. Cover with other half of cake. Spread whipped cream over entire cake Finely slice whole hazelnuts. To serve, garnish cake with orange zest and sliced hazelnuts.
