Carrot Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 5,224 cal. | (249 %) | ||
| Protein | 99 g | (101 %) | ||
| Fat | 220 g | (190 %) | ||
| Carbohydrates | 708 g | (472 %) | ||
| Sugar added | 499 g | (1,996 %) | ||
| Roughage | 64.9 g | (216 %) |
| Vitamin A | 24.5 mg | (3,063 %) | ||
| Vitamin D | 8.1 μg | (41 %) | ||
| Vitamin E | 81.9 mg | (683 %) | ||
| Vitamin K | 263.4 μg | (439 %) | ||
| Vitamin B₁ | 3.1 mg | (310 %) | ||
| Vitamin B₂ | 1.7 mg | (155 %) | ||
| Niacin | 35 mg | (292 %) | ||
| Vitamin B₆ | 4.5 mg | (321 %) | ||
| Folate | 692 μg | (231 %) | ||
| Pantothenic acid | 8.5 mg | (142 %) | ||
| Biotin | 283.2 μg | (629 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 7,416 mg | (185 %) | ||
| Calcium | 858 mg | (86 %) | ||
| Magnesium | 646 mg | (215 %) | ||
| Iron | 21.1 mg | (141 %) | ||
| Iodine | 83 μg | (42 %) | ||
| Zinc | 15.2 mg | (190 %) | ||
| Saturated fatty acids | 27.4 g | |||
| Uric acid | 296 mg | |||
| Cholesterol | 1,100 mg | |||
| Complete sugar | 613 g |
Ingredients
- For the batter
- 250 grams carrots
- 5 eggs
- 250 grams sugar
- 1 packet Lemon extract
- 75 grams Pastry flour
- 1 tsp Baking powder
- 2 Tbsps cornstarch
- 125 grams ground Hazelnuts
- 125 grams ground Walnut
- 1 tsp butter
- 1 Tbsp breadcrumbs
- For the topping
- 250 grams powdered sugar
- 3 Tbsps hot water
Preparation steps
For the batter, rinse and finely grate the carrots. Separate the eggs. Beat the egg yolks with the sugar until frothy. Add the lemon flavor. Mix the flour, cornstarch and baking powder. Gradually stir the flour mixture into the egg mixture. Whisk in the carrots and nuts. Beat the egg whites until stiff and fold into the mixture.
Grease the bottom of a springform pan with butter and sprinkle with breadcrumbs. Pour the batter into the pan and smooth. Bake for 50-55 minutes at 180°C (approximately 350°F). Remove the cake from the pan and let cool.
For the topping, mix the powdered sugar and water into a glaze. Cover the cake with the glaze.
For the garnish, rinse the carrots, peel and distrubute decoratively around the cake with the hazelnuts. Cut into pieces and serve.
