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Halloween Carrot-pumpkin Cake

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Halloween Carrot-pumpkin Cake
216
calories
Calories
0
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advanced
Difficulty
1 hr 30 min.
Preparation
Nutritions
Fat10.9 g
Saturated Fat Acids0 g
Protein5 g
Roughage0 g
Sugar added0 g
Calorie216
1 piece contains
Calories216
Protein/g5
Fat/g10.9
Saturated fatty acids/g0
Carbohydrates/g24
Added sugar/g0
Roughage/g0
Bread exchange unit0
Cholesterol/mg0
Uric acid/mg0
Vitamin A/mg0
Vitamin D/μg0
Vitamin E/mg0
Vitamin B₁/mg0
Vitamin B₂/mg0
Niacin/mg0
Vitamin B₆/mg0
Folate/μg0
Pantothenic acid/mg0
Biotin/μg0
Vitamin B₁₂/μg0
Vitamin C/mg0
Potassium/mg0
Calcium/mg0
Magnesium/mg0
Iron/mg0
Iodine/μg0
Zinc/mg0

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 20 pieces
For the cake
100 grams
300 grams
4
medium Eggs
1
100 grams
Juice of 1 Lemons
150 grams
1 packet
1 pinch
100 grams
ground almonds
100 grams
melted Butter
For the decoration
1
250 grams
brown and green Decorating icing
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Preparation steps

Step 1/2

Grind pumpkin seeds medium-coarsely. Roast in a nonstick pan and let cool. Peel carrot and finely grate. Separate eggs. Beat egg yolks with sugar and lemon until frothy and sugar has dissolved. Combine flour with salt and baking powder and sift. Stir almonds and pumpkin seeds into flour mixture. Stir egg mixture into flour mixture until combined.

Step 2/2

Mix in carrots and butter. Pour batter into a 28 cm pan in diameter (approximately 11 inches) or a springform pan. Bake in preheated oven at 175°C (approximately 350°F) for 50-60 minutes. Let cool 10 minutes in the pan, then remove and cool on a wire rack. Beat egg whites gently and stir in powdered sugar. Add a few drops of water if necessary. Add orange color and frost cake with it. Allow to dry and decorate with sprinkles and colored icing.

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