Halloween Carrot-pumpkin Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 233 cal. | (11 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 21 g | (84 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 3.6 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 18 μg | (6 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 153 mg | (4 %) | ||
| Calcium | 26 mg | (3 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 9 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 23 g |
Ingredients
- For the cake
- 100 grams green Pumpkin seed
- 300 grams carrots
- 4 medium eggs
- 1 egg yolk
- 100 grams sugar
- Juice of 1 lemons
- 150 grams Pastry flour
- 1 packet Baking powder
- 1 pinch salt
- 100 grams ground almonds
- 100 grams melted butter
- For the decoration
- 1 egg white
- 250 grams powdered sugar
- orange Food coloring
- sprinkle
- brown and green Decorating icing
Preparation steps
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.
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.
