Carrot Sponge Gateau

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Carrot Sponge Gateau
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Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
312
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie312 kcal(15 %)
Protein3.85 g(4 %)
Fat9.7 g(8 %)
Carbohydrates53.28 g(36 %)
Sugar added15.42 g(62 %)
Roughage1.38 g(5 %)
Vitamin A340.08 mg(42,510 %)
Vitamin D0 μg(0 %)
Vitamin E0.2 mg(2 %)
Vitamin B₁0.27 mg(27 %)
Vitamin B₂0.18 mg(16 %)
Niacin2.63 mg(22 %)
Vitamin B₆0.04 mg(3 %)
Folate63.58 μg(21 %)
Pantothenic acid0.16 mg(3 %)
Biotin0.43 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C9.08 mg(10 %)
Potassium132.31 mg(3 %)
Calcium44 mg(4 %)
Magnesium8.31 mg(3 %)
Iron1.81 mg(12 %)
Zinc0.23 mg(3 %)
Saturated fatty acids1.05 g
Cholesterol0 mg

Ingredients

for
1
Ingredients
3 cups all-purpose flour
1 teaspoon Baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
3 carrots (finely grated)
¾ cup Golden raisins (optional)
¾ cup Apple juice
½ cup sunflower oil
cup Agave syrup
½ cup sugar
1 unwaxed Orange (finely grated zest)
To decorate
powdered sugar
How healthy are the main ingredients?
Apple juiceAgave syrupsugarraisinssaltcinnamon

Preparation steps

1.
For the cake: heat the oven to 170°C (150° fan)325°F gas 3. Grease a 23cm|9" cake tin and line the base with non-stick baking paper.
2.
Mix together the flours, baking powder, bicarbonate of soda, salt and cinnamon in a mixing bowl. Stir in the carrots and sultanas.
3.
Whisk together the apple juice, oil, agave syrup, sugar and orange zest. Gently stir into the flour mixture.
4.
Pour into the tin and bake for 50-60 minutes, until a skewer comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
5.
Sift icing sugar over the top.