Carrot cake Recipe
Ingredients
- 300g carrots
- 300g ground almonds
- 5 large eggs
- 1 unwaxed lemon
- A little butter for greasing
- 4 tablespooons cornflour
- 300g demerara sugar
- ½ teaspoon ground cinnamon
Directions
- PRE-HEAT THE OVEN TO 180˚C/160˚C FAN/GAS 4
- PREP - Separate the eggs. Peel and grate the carrots. Wash and grate the lemon for the zest.
- MIX - In one bowl, mix the egg yolks, sugar, lemon zest, grated carrots, ground almonds, cornflour and cinnamon to a coarse paste. An electric mixer or food processor is best for this job.
- WHISK - In another bowl, whisk the egg whites until soft peaks form.
- FOLD - Fold the whisked egg whites into the carrot mixture with a large metal spoon.
- BAKE - Butter a 23cm loose-bottomed round cake tin and line the bottom with baking parchment. Pour in the cake mixture. Bake in the oven for 1 hour.
- COOL - Take the cake out of the oven. Leave it to cool in the tin for 5 minutes then turn out, peel the parchment off and finish cooling ideally on a wire rack or large dish.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 8 servings | |
| Calories 291 | |
| Calories from Fat 95 | 33% |
| Total Fat 11.06g | 14% |
| Saturated Fat 1.85g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 132mg | 44% |
| Sodium 80mg | 3% |
| Potassium 305mg | 9% |
| Total Carbs 43.6g | 12% |
| Dietary Fiber 2.9g | 10% |
| Sugars 38.79g | 26% |
| Protein 7.42g | 12% |
