Carrot cake

45 min
Suitable for vegetarians
Additional culinary preparation: Sweet
Temperature: Cold
Seasonal period: All year
Allergens:
Eggs
Eggs
Nuts
Nuts
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Egg yolk 0.75 ud
Sugar 0.013 kg
Creamed corn 0.004 kg
Ground almond 0.038 kg
Grated carrot 0.05 kg
Orange juice 1.0 kg
Ron Bacardí 0.013 l
Egg whites 0.75 ud
Sugar 0.013 kg
Elaboration
  • Preheat the oven to 175 ºC.
  • Blanch the egg yolks with half of the sugar required for this recipe.
  • Add the cornstarch (Maizena) and the ground almond both sifted and homogenize carefully.
  • With the oranges make the zest (5 g) and the juice (50ml), 10 servings.
  • Add the orange zest, grated carrots (using a coarse grater), the orange juice and the rum.
  • Whip the egg whites with the remaining sugar to a soft peak, fold it gently into the preceding mixture and mix until well combined.
  • Line a 1.3 l - 1.5 l aluminum rectangular mold with aluminum foil.
  • Fill the mold and bake in the convection oven for about 35 minutes.
Nutritional information (1 portion)
Energy
147.4
kcal
Carbohydrates
18.93
g
Proteins
3.71
g
Lipids
4.94
g
Fiber 3.1 g
Saturates 0.28 g
Monounsaturated fatty acids 0.37 g
Polyunsaturated fatty acids 0.17 g
Cholesterol 35.91 mg
Calcium 61.09 mg
Iron 0.73 mg
Zinc 0.42 mg
Vitamin A 218.27 ug
Vitamin C 73.6 g
Folic acid 60.21 ug
Salt (Sodium) 297.71 mg
Sugars 17.91 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.