Carrot Pound Cake 🥕

Name: Carrot Pound Cake 🥕
Yield: 633 g
Ingredients: Walnuts 20 a handful; Raw Carrot 30 g; Cinnamon Powder 15 g; Leavening Agent (Baking Powder) 7 g; Almond Flour 35 g; Gluten-Free Rice Flour 160 g; Salt 1 dash (1/3 tsp); Power Mix Vegetable Oil (10761) 60 ml; Agave Syrup 15 g; Unrefined Organic Cane Sugar 90 g; Maeil Soy Milk Unsweetened 200 g

1,969 kcal

#Low Sugar #Low Calorie

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Ingredients

Main ingredients

Walnuts 1 a handful
Raw Carrot 30 g
Cinnamon Powder 15 g
Leavening Agent (Baking Powder) 7 g
Almond Flour 35 g
Gluten-Free Rice Flour 160 g
Salt 1 dash (1/3 tsp)
Power Mix Vegetable Oil (10761) 60 ml
Agave Syrup 15 g
Unrefined Organic Cane Sugar 90 g
Maeil Soy Milk Unsweetened 200 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 263.45 g 52%

Protein 30.35 g 6%

Fat 93.41 g 42%

Serving size 633g

Cooking steps

1

Wash the carrots thoroughly and grate them with a grater.
2

Add eggs and sugar to a bowl and mix well.
3

Add olive oil and mix thoroughly.
4

Add the grated carrots and chopped nuts.
5

Sift together cake flour, baking powder, and cinnamon powder, then add to the mixture and blend.
6

Pour the batter into a pound cake mold and spread it evenly.
7

Bake in a preheated oven at 170°C (338°F) for 35 minutes.

Carrot Pound Cake 🥕

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