Sliced Carrot Cake
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
5380
calories
Calories
Nutritional values
1 loaf contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 5,380 cal. | (256 %) | ||
| Protein | 88 g | (90 %) | ||
| Fat | 280 g | (241 %) | ||
| Carbohydrates | 627 g | (418 %) | ||
| Sugar added | 319 g | (1,276 %) | ||
| Roughage | 50 g | (167 %) |
more nutritional values
| Vitamin A | 9.5 mg | (1,188 %) | ||
| Vitamin D | 6.4 μg | (32 %) | ||
| Vitamin E | 126.1 mg | (1,051 %) | ||
| Vitamin K | 112.5 μg | (188 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 29.9 mg | (249 %) | ||
| Vitamin B₆ | 2.3 mg | (164 %) | ||
| Folate | 411 μg | (137 %) | ||
| Pantothenic acid | 7.4 mg | (123 %) | ||
| Biotin | 125.1 μg | (278 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 3,941 mg | (99 %) | ||
| Calcium | 493 mg | (49 %) | ||
| Magnesium | 465 mg | (155 %) | ||
| Iron | 17.4 mg | (116 %) | ||
| Iodine | 48 μg | (24 %) | ||
| Zinc | 13.8 mg | (173 %) | ||
| Saturated fatty acids | 69.8 g | |||
| Uric acid | 299 mg | |||
| Cholesterol | 871 mg | |||
| Complete sugar | 369 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 2 cups all-purpose flour
- ¾ cup Whole wheat flour
- 2 tsps Baking powder
- 1 tsp ground cinnamon
- 1.333 cups natural vegetable oil
- 1 Tbsp vanilla extract
- 1.333 cups caster sugar (superfine)
- 4 large eggs (lightly beaten)
- 1 cup Walnut (chopped)
- 1.333 cups Shredded coconut
- 2 ¼ cups carrots (grated)
Preparation
Kitchen utensils
1 Tablespoon, 1 Teaspoon, 1 Small knife, 1 Small bowl, 1 Wok, 1 Wooden spoon, 1 Sieve, 1 Cutting board
Preparation steps
1.
Heat the oven to 180 C 160 C fan 350 F gas 4. Grease and line a 900g 2lb loaf tin.
2.
Sift the all purpose flour, wholemeal flour, baking powder and ground cinnamon into a bowl.
3.
Stir in the nuts, coconut and carrots.
4.
Pour the oil, vanilla and sugar into a bowl and whisk together, then whisk in the eggs.
5.
Fold the dry ingredients into the wet ingredients. Fold everything together to combine.
6.
Pour the mixture into the prepared tin.
7.
Bake for 45 minutes or until lightly browned. Insert a toothpick into the centre of the cake. If it comes out clean the cake is ready.
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