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Recipe by
Carrot cake is a soft and fragrant dessert, perfect for an indulgent snack or breakfast. Carrots give the cake a delicious flavor and an intense orange color. This recipe is simple to prepare and requires few ingredients.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 8: Mix the sugar with the blended carrots, taking care to first remove all the liquid that forms
Step 2 of 8: Add the flour, the well-beaten eggs, then the chopped almonds, 1 liter of milk and a knob of butter
Step 3 of 8: Add the sachet of baking powder and the lemon zest
Step 4 of 8: Mix very well to combine the various ingredients and pour into a buttered baking tin
Step 5 of 8: The batter should have the consistency of a cream
Step 6 of 8: Bake in a very hot oven (neither the temperature nor the cooking time is indicated..)
Step 7 of 8: Let cool
Step 8 of 8: Note: before baking, add a pinch of fine salt; the size of the baking tin is about 30 cm in diameter
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In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, Milk and dairy products, and Tree nuts
In gray: not detectedDetected
| Average values | Per serving262 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,627 kJ628 kcal | 1,004 kJ240 kcal |
| Fat | 26.17 g | 10 g |
| of which saturated fatty acids | 4.02 g | 1.54 g |
| Carbohydrates | 78.97 g | 30.17 g |
| of which sugars | 34.71 g | 13.26 g |
| Fibre | 8.79 g | 3.36 g |
| Protein | 19.59 g | 7.48 g |
| Salt | 0.26 g | 0.1 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
