Carrot Sponge Gateau
(0 votes)
(0 votes)
Health Score:
51 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
3582
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,582 cal. | (171 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 126 g | (109 %) | ||
| Carbohydrates | 556 g | (371 %) | ||
| Sugar added | 176 g | (704 %) | ||
| Roughage | 30 g | (100 %) |
more nutritional values
| Vitamin A | 5 mg | (625 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 78.6 mg | (655 %) | ||
| Vitamin K | 87.1 μg | (145 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 14.1 mg | (118 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 174 μg | (58 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 25.8 μg | (57 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 107 mg | (113 %) | ||
| Potassium | 2,665 mg | (67 %) | ||
| Calcium | 409 mg | (41 %) | ||
| Magnesium | 182 mg | (61 %) | ||
| Iron | 9 mg | (60 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 13.8 g | |||
| Uric acid | 325 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 270 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 3 cups all-purpose flour
- 1 tsp Baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 3 carrots (finely grated)
- ¾ cup Golden raisins (optional)
- ¾ cup Apple juice
- ½ cup sunflower oil
- ⅜ cup Agave syrup
- ½ cup sugar
- 1 unwaxed Orange (finely grated zest)
- To decorate
- powdered sugar
Preparation steps
1.
For the cake: heat the oven to 170°C (150° fan)325°F gas 3. Grease a 23cm|9" cake tin and line the base with non-stick baking paper.
2.
Mix together the flours, baking powder, bicarbonate of soda, salt and cinnamon in a mixing bowl. Stir in the carrots and sultanas.
3.
Whisk together the apple juice, oil, agave syrup, sugar and orange zest. Gently stir into the flour mixture.
4.
Pour into the tin and bake for 50-60 minutes, until a skewer comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
5.
Sift icing sugar over the top.
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