Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Pineapple Carrot Cake
- Ingredients
- 1 pc fresh Pineapple (300 grams)
- 2 carrots (about 100 grams)
- 4 eggs
- 3 ozs sugar
- 5 ozs ground almonds
- 3 ozs Pastry flour
- 1 tsp Baking powder
- ½ tsp ground cinnamon
- 2 ozs Walnut
- 2 ozs Plum butter (sweetened)
- 1 Tbsp powdered sugar
Peel pineapple and dice into small cubes. Rinse, peel and grate carrots on a box grater.
Separate eggs. Place whites in a bowl and beat with a hand mixer until peaks form. Gradually sprinkle in 40 grams (approximately 3 tablespoons plus 1 teaspoon) sugar and beat until stiff.
In a bowl, mix yolks and remaining sugar until creamy.
Mix ground almonds, flour, baking powder and cinnamon in a bowl.
Alternately fold flour mixture and beaten egg whites into egg yolk mixture with a whisk.
Chop walnuts with a large knife. Mix carrots, pineapple, plum jam and walnuts into the batter with a wooden spoon.
Line a baking sheet with parchment paper and spread the batter onto the paper with an offset spatula. Bake in preheated oven at 180°C (fan: 160°, gas mark 2-3) (approximately 350°F/convection 325°F) on the middle rack for 20-25 minutes.
Using a tea strainer, sprinkle powdered sugar on the cake and let cool on a rack. Cut into pieces and serve.
(Percentage of daily recommendation)
Calorie | 118 cal. | (6 %) | ||
Protein | 4 g | (4 %) | ||
Fat | 7 g | (6 %) | ||
Carbohydrates | 10 g | (7 %) | ||
Sugar added | 5 g | (20 %) | ||
Roughage | 2 g | (7 %) |
Healthy, because
Almonds and walnuts provide a plus of valuable fatty acids and vitamin E; the two bioactive micronutrients protect heart and vessels. And the grated carrots in the cake help to keep vision intact in the dark by providing plenty of provitamin A for the eyes.
Even smarter
Instead of the fresh pineapple you can use glass or cans. Then choose fruit pieces that have been preserved naturally sweet, i.e. without added sugar.