Classic Carrot Sponge with Icing
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
6966
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 6,966 cal. | (332 %) | ||
| Protein | 104 g | (106 %) | ||
| Fat | 320 g | (276 %) | ||
| Carbohydrates | 911 g | (607 %) | ||
| Sugar added | 685 g | (2,740 %) | ||
| Roughage | 39.3 g | (131 %) |
more nutritional values
| Vitamin A | 11.2 mg | (1,400 %) | ||
| Vitamin D | 10.6 μg | (53 %) | ||
| Vitamin E | 51.5 mg | (429 %) | ||
| Vitamin K | 134.9 μg | (225 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 29.6 mg | (247 %) | ||
| Vitamin B₆ | 2.7 mg | (193 %) | ||
| Folate | 523 μg | (174 %) | ||
| Pantothenic acid | 7.5 mg | (125 %) | ||
| Biotin | 201.9 μg | (449 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 4,149 mg | (104 %) | ||
| Calcium | 1,490 mg | (149 %) | ||
| Magnesium | 433 mg | (144 %) | ||
| Iron | 19.1 mg | (127 %) | ||
| Iodine | 64 μg | (32 %) | ||
| Zinc | 11.4 mg | (143 %) | ||
| Saturated fatty acids | 138.6 g | |||
| Uric acid | 204 mg | |||
| Cholesterol | 1,596 mg | |||
| Complete sugar | 741 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the cake
- 5 eggs (separated)
- ⅔ cup sugar
- 1 unwaxed lemon (zest and juice)
- 2 ¼ cups carrots (grated)
- 1 ¾ cups ground Hazelnuts
- 1 cup flour
- ½ cup butter (melted)
- For the topping
- 2 ½ cups powdered sugar
- ⅔ cup cream cheese
- ¼ cup butter (softened)
- ½ cup chopped Hazelnuts
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tin with grease-proof paper.
2.
In a bowl, mix the egg yolks together with 1/3 of the sugar, a pinch of salt, and the lemon zest and juice. Whisk the egg whites, slowly adding the remaining sugar, until stiff peaks form.
3.
Mix the ground hazelnuts with the flour and grated carrots. Add to the egg yolk mixture together with the butter and 1/3 of the beaten egg white and mix thoroughly. Fold in the remaining beaten egg white carefully. Spoon the mixture into the baking tin, smooth the top and bake in the oven for approximately 40 minutes until golden brown (test with a skewer).
4.
Remove from the oven and allow to cool slightly before carefully removing from the tin and cooling completely.
5.
For the topping, whisk together the icing sugar, cream cheese and softened butter in a bowl until thick and creamy. Spread over the cake, making a corrugated pattern if desired. Sprinkle with chopped hazelnuts and serve cut into pieces.
