Carrot Cake

Name: Carrot Cake
Yield: 465 g
Ingredients: Toasted walnuts 10 servings; Maeil soy milk 20 ml; Cinnamon powder 10 g; Greek Yogurt Signature 100 g; Almond flour 40 g; Fresh egg 55 piece; Fresh carrot 200 piece (1/2); Roasted almonds 10 nut; Butter 20 spoon

Difficulty NORMAL 847 kcal

#carrot cake #cake #home baking #dessert #cream cheese frosting #snack #pairs well with coffee #birthday cake #flour #healthy snack

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Ingredients

Main ingredients

Toasted walnuts 0.4 servings
Maeil soy milk 20 ml
Cinnamon powder 10 g
Greek Yogurt Signature 100 g
Almond flour 40 g
Fresh egg 1 piece
Fresh carrot 2 piece (1/2)
Roasted almonds 10 nut
Butter 2 spoon

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 47.65 g 22%

Protein 33.57 g 15%

Fat 61.96 g 63%

Serving size 465g

Cooking steps

1

Wash the carrots thoroughly and grate them finely.
2

In a bowl, combine eggs and sugar with a whisk.
3

Add vegetable oil and vanilla extract and mix well.
4

Sift in flour, baking powder, cinnamon powder, and salt.
5

Add the grated carrots and mix evenly.
6

Pour the batter into the pan and bake in a preheated oven at 170°C for 35-40 minutes.
7

After cooling, finish with a cream cheese frosting.

Carrot Cake

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