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A delicious carrot and almond cake, perfect for a snack or dessert.
Portion: the weight of the ingredients divided by 8 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 4: In a blender, chop the carrots, washed and peeled, together with the almonds.
Step 2 of 4: In a bowl, crack the eggs, add the sugar, flour, oil, milk, lemon zest, chopped carrots, and baking powder.
Step 3 of 4: Mix everything vigorously for a minute; once you have a smooth mixture, pour it into the previously buttered baking pan and bake in a preheated static oven for about 40 minutes.
Step 4 of 4: Always do the toothpick test before removing from the oven.
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Eggs, Milk and dairy products, and Tree nuts
In gray: not detectedDetected
| Average values | Per serving276 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 2,062 kJ493 kcal | 748 kJ179 kcal |
| Fat | 9.34 g | 3.39 g |
| of which saturated fatty acids | 1.24 g | 0.45 g |
| Carbohydrates | 88.81 g | 32.22 g |
| of which sugars | 36.13 g | 13.11 g |
| Fibre | 6.7 g | 2.43 g |
| Protein | 15.55 g | 5.64 g |
| Salt | 0.25 g | 0.09 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.
