Carrot Cake

Name: Carrot Cake
Yield: 739.6 g
Ingredients: Powdered Rice Brown Rice Flour (Baking Rice Flour) 36 g; Vanilla Syrup 50 g; Almond Flour 61.6 g; Almond Breeze Unsweetened 16.9 ml; Fresh Eggs 110 개; Banana 111.6 g; Fresh Carrot 125 g; Vanilla Oil 2 g; Sangkwa Dule Dried Prune 60 g; Harugyeonggwa White Nut Mix 60 g; Salt 1.4 g; Leavening Agent (Baking Powder) 2.1 g; Cinnamon Powder 3 g; Peanut Butter Powder 10 g; YoungraNew Protein Fit Shake Grain Black Sesame 90 g

1,628 kcal

#Low Sugar #Vegan

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Ingredients

Main ingredients

Powdered Rice Brown Rice Flour (Baking Rice Flour) 36 g
Vanilla Syrup 50 g
Almond Flour 61.6 g
Almond Breeze Unsweetened 16.9 ml
Fresh Eggs 2 개
Banana 111.6 g
Fresh Carrot 125 g
Vanilla Oil 2 g
Sangkwa Dule Dried Prune 60 g
Harugyeonggwa White Nut Mix 60 g
Salt 1.4 g
Leavening Agent (Baking Powder) 2.1 g
Cinnamon Powder 3 g
Peanut Butter Powder 10 g
YoungraNew Protein Fit Shake Grain Black Sesame 90 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 217.33 g 48%

Protein 88.32 g 19%

Fat 65.77 g 33%

Serving size 739.6g

Cooking steps

1

Finely grate the carrots and prepare them.
2

Mix eggs and sugar thoroughly.
3

Add vegetable oil and mix.
4

Sift flour, baking powder, and cinnamon powder and add.
5

Mix the carrots and nuts into the batter.
6

Pour the batter into a pan and bake in the oven.

Carrot Cake

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