Smarter Snack
Mini Carrot Cakes in a Jar
(1 vote)
(1 vote)
Mini Carrot Cakes in a Jar - Fun and portable!
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
358
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 358 cal. | (17 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 24 g | (96 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 9.1 μg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 17.1 μg | (38 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 327 mg | (8 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 140 mg | |||
| Complete sugar | 28 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 9 ozs carrots
- 5 eggs
- 7 ozs sugar
- 1 generous pinch lemon zest (organic)
- 6 Tbsps Pastry flour
- 1 tsp Baking powder
- 1 tsp Ground cinnamon
- 2 Tbsps cornstarch
- 3 ozs ground Hazelnuts
- 4 ozs ground almonds
- softened butter (for greasing)
- breadcrumbs (for dusting)
Preparation steps
1.
Preheat the oven to 160°C / 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.
