Moist Carrot-Walnut Cake
Moist Carrot-Walnut Cake - Flavorful alternative of classic carrot cake
Healthy, because
Even smarter
Nutritional values
Thanks to the preparation with olive oil instead of butter, sweet beaks, which have to pay attention to a fat-healthy diet - for example in the case of cholesterol problems - are allowed to have access to this. Like nuts, olive oil contains valuable unsaturated fatty acids which have a positive effect on blood fat levels.
Hazelnut allergy sufferers often get along well with almonds - in this case simply replace the ingredient!
(Percentage of daily recommendation)
| Calorie | 389 cal. | (19 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 19 g | (76 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 306 mg | (8 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 97 mg |
Ingredients
- Ingredients
- 1 ½ lbs carrots
- 4 ozs Walnut (or blanched hazelnuts)
- 2 lemons
- 11 ozs brown sugar
- 6 eggs
- ¾ cup olive oil
- 14 ozs Whole wheat flour
- 4 tsps Baking powder
- ½ tsp ground Cardamom
- 4 ozs golden raisin
- ¼ cup Orange juice (or 1 orange)
- 1 Tbsp honey
Kitchen utensils
Preparation steps
Line the bottom of a springform pan (26 cm diameter)(approximately 10 inches in diameter) with parchment paper. Cut a strip of parchment paper about 10 cm (approximately 4 inches) wide and line side of pan. Lightly grease the edge of paper if needed to help it adhere.
Peel carrots and finely grate. Finely chop hazelnuts.
Rinse lemons in hot water and wipe dry. Finely grate zest over a bowl. Cut lemons in half and squeeze juice.
Combine sugar, lemon zest, eggs and oil to a mixing bowl. Beat until creamy with a hand mixer, about 5 minutes.
Fold in flour and baking powder. Stir in carrots, nuts, cardamom and raisins. Pour batter into the prepared springform pan. Bake on middle rack of preheated oven at 175°C (fan 150°C, gas: mark 2) (approximately 350°F) for about 1 hour.
Squeeze juice from orange. Stir lemon juice, orange juice and honey in a small pot and bring to a boil. Remove the cake from the oven, remove sides of pan and place cake on a rack. Pierce the surface with a fork (or skewer) several times.
Pour the juice mixture over the hot cake. Let cake cool before serving, with vanilla yogurt if desired.
