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Recipe by
A delicious carrot cake enriched with pistachios, perfect for a snack or a special breakfast.
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 8: Finely chop the pistachios.
Step 2 of 8: Blend the chopped carrots with the oil until you get a cream.
Step 3 of 8: Whisk the eggs with the sugar and lemon zest until the mixture becomes light and fluffy.
Step 4 of 8: Add the carrot cream, lemon juice and chopped pistachios.
Step 5 of 8: Finally, add the sifted flour with the baking powder.
Step 6 of 8: Pour the mixture into a buttered and floured 24 cm baking pan and bake in a static oven at 180 degrees for 40/45 minutes.
Step 7 of 8: Once cooled, melt the white chocolate in the microwave or in a bain-marie and pour it over the cake.
Step 8 of 8: Decorate with the granules.
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 serving130 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 1,567 kJ375 kcal | 1,208 kJ289 kcal |
| Fat | 11.72 g | 9.03 g |
| of which saturated fatty acids | 3.74 g | 2.88 g |
| Carbohydrates | 61.96 g | 47.75 g |
| of which sugars | 37.08 g | 28.58 g |
| Fibre | 2.83 g | 2.18 g |
| Protein | 9.37 g | 7.22 g |
| Salt | 0.18 g | 0.14 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.
