Classic Carrot Sponge with Icing

Name: Classic Carrot Sponge with Icing
Total time: 1 h 20 min
Yield: 1
Ingredients: 5 eggs (separated); 0.667 cup sugar; 1 unwaxed lemon (zest and juice); 2.25 cups carrots (grated); 1.75 cups ground Hazelnuts; 1 cup flour; 0.5 cup butter (melted); 2.5 cups powdered sugar; 0.667 cup cream cheese; 0.25 cup butter (softened); 0.5 cup chopped Hazelnuts

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Health Score:

65 / 100

Difficulty:

moderate

Difficulty

Preparation:

40 min.

Preparation

ready in 1 hr 20 min.

Ready in

Calories:

6966

calories

Calories

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Nutritional values

1 <none> contains
(Percentage of daily recommendation)

Calorie	6,966 cal.	(332 %)
Protein	104 g	(106 %)
Fat	320 g	(276 %)
Carbohydrates	911 g	(607 %)
Sugar added	685 g	(2,740 %)
Roughage	39.3 g	(131 %)

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more nutritional values

Vitamin A	11.2 mg	(1,400 %)
Vitamin D	10.6 μg	(53 %)
Vitamin E	51.5 mg	(429 %)
Vitamin K	134.9 μg	(225 %)
Vitamin B₁	1.9 mg	(190 %)
Vitamin B₂	1.9 mg	(173 %)
Niacin	29.6 mg	(247 %)
Vitamin B₆	2.7 mg	(193 %)
Folate	523 μg	(174 %)
Pantothenic acid	7.5 mg	(125 %)
Biotin	201.9 μg	(449 %)
Vitamin B₁₂	6 μg	(200 %)
Vitamin C	48 mg	(51 %)
Potassium	4,149 mg	(104 %)
Calcium	1,490 mg	(149 %)
Magnesium	433 mg	(144 %)
Iron	19.1 mg	(127 %)
Iodine	64 μg	(32 %)
Zinc	11.4 mg	(143 %)
Saturated fatty acids	138.6 g
Uric acid	204 mg
Cholesterol	1,596 mg
Complete sugar	741 g

Author of this recipe:

EAT-SMARTER

all recipes of this author

Ingredients

for

baking tin; approx. 20x20 cm

For the cake: 5 eggs (separated); ⅔ cup sugar; 1 unwaxed lemon (zest and juice); 2 ¼ cups carrots (grated); 1 ¾ cups ground Hazelnuts; 1 cup flour; ½ cup butter (melted)

For the topping: 2 ½ cups powdered sugar; ⅔ cup cream cheese; ¼ cup butter (softened); ½ cup chopped Hazelnuts

How healthy are the main ingredients?

carrot cream cheese sugar egg lemon

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Preparation steps

Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tin with grease-proof paper.

In a bowl, mix the egg yolks together with 1/3 of the sugar, a pinch of salt, and the lemon zest and juice. Whisk the egg whites, slowly adding the remaining sugar, until stiff peaks form.

Mix the ground hazelnuts with the flour and grated carrots. Add to the egg yolk mixture together with the butter and 1/3 of the beaten egg white and mix thoroughly. Fold in the remaining beaten egg white carefully. Spoon the mixture into the baking tin, smooth the top and bake in the oven for approximately 40 minutes until golden brown (test with a skewer).

Remove from the oven and allow to cool slightly before carefully removing from the tin and cooling completely.

For the topping, whisk together the icing sugar, cream cheese and softened butter in a bowl until thick and creamy. Spread over the cake, making a corrugated pattern if desired. Sprinkle with chopped hazelnuts and serve cut into pieces.

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