Sliced Carrot Cake

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Sliced Carrot Cake
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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
5380
calories
Calories

Nutritional values

1 loaf contains
(Percentage of daily recommendation)
Calorie5,380 cal.(256 %)
Protein88 g(90 %)
Fat280 g(241 %)
Carbohydrates627 g(418 %)
Sugar added319 g(1,276 %)
Roughage50 g(167 %)
Vitamin A9.5 mg(1,188 %)
Vitamin D6.4 μg(32 %)
Vitamin E126.1 mg(1,051 %)
Vitamin K112.5 μg(188 %)
Vitamin B₁1.9 mg(190 %)
Vitamin B₂1.5 mg(136 %)
Niacin29.9 mg(249 %)
Vitamin B₆2.3 mg(164 %)
Folate411 μg(137 %)
Pantothenic acid7.4 mg(123 %)
Biotin125.1 μg(278 %)
Vitamin B₁₂4.2 μg(140 %)
Vitamin C17 mg(18 %)
Potassium3,941 mg(99 %)
Calcium493 mg(49 %)
Magnesium465 mg(155 %)
Iron17.4 mg(116 %)
Iodine48 μg(24 %)
Zinc13.8 mg(173 %)
Saturated fatty acids69.8 g
Uric acid299 mg
Cholesterol871 mg
Complete sugar369 g

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)
How healthy are the main ingredients?
carrotWhole wheat flourWalnutcinnamonegg
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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