Carrot Cake

40 min

Suitable for vegetarians

Temperature: Cold

Additional culinary preparation: Sweet

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Eggs 2.0 ud

Sugar 0.125 kg

Sunflower oil 0.115 l

Plain flour 0.13 kg

Raising agent 5.0 g

Bicarbonate 5.0 g

Ground cinnamon 5.0 g

Table salt 2.5 g

Carrots 0.17 kg

Elaboration

Emulsify the eggs together with the sugar until it increases four times in volume.
Carefully add the oil and mix.
Add the flour, baking powder, baking soda, salt, and the cinnamon powder.
Add the grated carrot and mix.
Bake in a greased and floured mold at 190 ºC 3/4/3 T.A. approximately between 30 and 45 minutes, depending on the thickness.

Nutritional information (1 portion)

Energy

450.33

kcal

Carbohydrates

47.88

Proteins

5.72

Lipids

26.06

Sugars 25.96 g

Salt (Sodium) 252.75 mg

Folic acid 21.0 ug

Vitamin C 2.1 g

Vitamin A 453.04 ug

Zinc 0.63 mg

Iron 1.33 mg

Calcium 42.88 mg

Cholesterol 91.99 mg

Polyunsaturated fatty acids 14.39 g

Monounsaturated fatty acids 7.2 g

Saturates 3.79 g

Fiber 1.76 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.