Mini Carrot Cakes

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Mini Carrot Cakes
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Health Score:
7,0 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
691
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie691 kcal(33 %)
Protein18.92 g(19 %)
Fat33.05 g(28 %)
Carbohydrates84.78 g(57 %)
Sugar added49.9 g(200 %)
Roughage7.15 g(24 %)
Vitamin A1,247.64 mg(155,955 %)
Vitamin D2.2 μg(11 %)
Vitamin E15.25 mg(127 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂0.67 mg(61 %)
Niacin3.46 mg(29 %)
Vitamin B₆0.18 mg(13 %)
Folate86.1 μg(29 %)
Pantothenic acid0.31 mg(5 %)
Biotin35 μg(78 %)
Vitamin B₁₂1.37 μg(46 %)
Vitamin C7.05 mg(7 %)
Potassium409.45 mg(10 %)
Calcium199.36 mg(20 %)
Magnesium111.4 mg(37 %)
Iron3.01 mg(20 %)
Iodine70.2 μg(35 %)
Zinc1.46 mg(18 %)
Saturated fatty acids3.24 g
Cholesterol192.5 mg
Author of this recipe:

Ingredients

for
8
Ingredients
250 grams
5
200 grams
1 generous pinch
Lemon zest (organic)
75 grams
1 teaspoon
1 teaspoon
2 tablespoons
100 grams
ground Hazelnuts
100 grams
ground almonds
softened Butter (for greasing)
Crumb (for dusting)

Preparation steps

1.

Preheat the oven to 160°C (approximately 320°F). Grease glasses with butter and dust with breadcrumbs.

2.

Rinse, peel and finely grate carrots. Separate eggs. Beat yolks with sugar until frothy and add lemon zest. Combine flour, baking powder, cinnamon and cornstarch. Stir flour mixture into egg yolk mixture. Stir carrots, hazelnuts and almonds into dough. Beat egg whites until stiff and fold into dough. 

3.

Fill glasses about 2/3 full with dough. Bake for about 25 minutes. Remove, let cool and serve.