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Orange Carrot Cakes with Berries

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Orange Carrot Cakes with Berries
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
259
calories
Calories
0
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Nutritional values

1 muffin contains
(Percentage of daily recommendation)
Calorie259 kcal(12 %)
Protein3.62 g(4 %)
Fat13.33 g(11 %)
Carbohydrates32.27 g(22 %)
Sugar added11.17 g(45 %)
Roughage1.42 g(5 %)
Vitamin A480.07 mg(60,009 %)
Vitamin D0.33 μg(2 %)
Vitamin E0.89 mg(7 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.14 mg(13 %)
Niacin1.74 mg(15 %)
Vitamin B₆0.02 mg(1 %)
Folate54.08 μg(18 %)
Pantothenic acid0.15 mg(3 %)
Biotin0.43 μg(1 %)
Vitamin B₁₂0.21 μg(7 %)
Vitamin C13.63 mg(14 %)
Potassium67.96 mg(2 %)
Calcium90.31 mg(9 %)
Magnesium6.44 mg(2 %)
Iron1.04 mg(7 %)
Iodine10 μg(5 %)
Zinc0.15 mg(2 %)
Saturated fatty acids1.54 g
Cholesterol29.17 mg
Author of this recipe:

Ingredients

for
6
Ingredients
1
0.333 cup
superfine caster sugar
0.333 cup
1 cup
1 teaspoon
ground cinnamon
2
carrots (coarsely grated)
½ teaspoon
1
unwaxed Orange (finely grated zest)
To decorate

Preparation steps

1.
Preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in 6 muffin tins.
2.
Whisk together the eggs, sugar and oil in a mixing bowl until light and fluffy.
3.
Gently fold in the flour, spices, grated carrot, vanilla and orange zest, until well combined.
4.
Spoon into the paper cases and bake for 20-25 minutes until well risen and golden brown. Place on a wire rack to cool completely.
5.
Sift a little icing sugar over the muffins and decorate with berries.