Mini Carrot Cakes
(0 votes)
(0 votes)
Health Score:
6,6 / 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)
(Percentage of daily recommendation)
| Calorie | 691 kcal | (33 %) | ||
| Protein | 18.92 g | (19 %) | ||
| Fat | 33.05 g | (28 %) | ||
| Carbohydrates | 84.78 g | (57 %) | ||
| Sugar added | 49.9 g | (200 %) | ||
| Roughage | 7.15 g | (24 %) |
more nutritional values
| Vitamin A | 1,247.64 mg | (155,955 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 15.25 mg | (127 %) | ||
| Vitamin B₁ | 0.24 mg | (24 %) | ||
| Vitamin B₂ | 0.67 mg | (61 %) | ||
| Niacin | 3.46 mg | (29 %) | ||
| Vitamin B₆ | 0.18 mg | (13 %) | ||
| Folate | 86.1 μg | (29 %) | ||
| Pantothenic acid | 0.31 mg | (5 %) | ||
| Biotin | 35 μg | (78 %) | ||
| Vitamin B₁₂ | 1.37 μg | (46 %) | ||
| Vitamin C | 7.05 mg | (7 %) | ||
| Potassium | 409.45 mg | (10 %) | ||
| Calcium | 199.36 mg | (20 %) | ||
| Magnesium | 111.4 mg | (37 %) | ||
| Iron | 3.01 mg | (20 %) | ||
| Iodine | 70.2 μg | (35 %) | ||
| Zinc | 1.46 mg | (18 %) | ||
| Saturated fatty acids | 3.24 g | |||
| Cholesterol | 192.5 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 250 grams carrots
- 5 eggs
- 200 grams sugar
- 1 generous pinch lemon zest (organic)
- 75 grams Pastry flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 2 tablespoons cornstarch
- 100 grams ground Hazelnuts
- 100 grams ground almonds
- softened butter (for greasing)
- breadcrumbs (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.
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