Carrot Cake

Name: Carrot Cake
Yield: 739.6 g
Ingredients: Almond flour 61.6 g; Almond Breeze Unsweetened 16.9 ml; Fresh eggs 110 pcs; Banana 111.6 g; Fresh carrots 125 g; Vanilla syrup 50 g; Vanilla oil 2 g; Sanwa dried prunes 60 g; Harugyeonghwa White 60 g; Salt 1.4 g; Leavening agent (Baking powder) 2.1 g; Cinnamon powder 3 g; Peanut butter powder 10 g; Younglanu Protein Fit Shake Cereal Black Sesame 90 g; Rice flour for baking 36 g

1,809 kcal

#Vegan #Low Calorie

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Ingredients

Main ingredients

Almond flour 61.6 g
Almond Breeze Unsweetened 16.9 ml
Fresh eggs 2 pcs
Banana 111.6 g
Fresh carrots 125 g
Vanilla syrup 50 g
Vanilla oil 2 g
Sanwa dried prunes 60 g
Harugyeonghwa White 60 g
Salt 1.4 g
Leavening agent (Baking powder) 2.1 g
Cinnamon powder 3 g
Peanut butter powder 10 g
Younglanu Protein Fit Shake Cereal Black Sesame 90 g
Rice flour for baking 36 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 229.97 g 49%

Protein 88.33 g 19%

Fat 65.37 g 32%

Serving size 739.6g

Cooking steps

1

Wash the carrots thoroughly and cut them into fine strips.
2

Add eggs and sugar to a bowl and mix with a whisk.
3

Add vegetable oil and mix evenly again.
4

Add the shredded carrots and mix.
5

Sift cake flour, baking powder, and salt into the mixture and combine with a spatula.
6

Pour the batter into the mold.
7

Bake in a preheated oven at 180°C (356°F) for 35 minutes.
8

Remove from the mold after it has completely cooled.

Carrot Cake

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