Carrot and pumpkin sponge cake

80 min
Suitable for vegetarians
Type of dish: Pastries
Temperature: Room temperature
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Traces of milk
Traces of milk
Ingredients for 5 portions
Ingredients for portions/units
Carrots 0.15 kg
Pumpkin 0.15 kg
Eggs 4.0 ud
Sugar 0.2 kg
Sunflower oil 0.2 l
Plain flour 0.25 kg
Raising agent 16.0 g
Elaboration
  • Preheat the oven to 180 ºC.
  • Finely chop the carrot and the pumpkin.
  • In another bowl, beat the eggs and the sugar until they double their volume.
  • Add the pumpkin and the carrot.
  • Add the oil slowly whilst stirring the mixture.
  • Sieve the flour.
  • Finally, add the flour along with the raising agent.
  • Bake at 180 ° C for approximately 30 minutes.  
  • Once cool, sprinkle with icing sugar.
Nutritional information (1 portion)
Energy
792.4
kcal
Carbohydrates
82.75
g
Proteins
11.13
g
Lipids
46.01
g
Fiber 2.74 g
Saturates 6.79 g
Monounsaturated fatty acids 12.77 g
Polyunsaturated fatty acids 25.11 g
Cholesterol 183.94 mg
Calcium 51.89 mg
Iron 1.72 mg
Zinc 1.14 mg
Vitamin A 441.86 ug
Vitamin C 4.43 g
Folic acid 39.53 ug
Salt (Sodium) 89.57 mg
Sugars 40.68 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.