Carrot Nut Cake

2 Reviews
100% would make this recipe again

This recipe is incompatible with your food profile

Ingredients

??? canola oil, for the cake pan ???
??? whole wheat flour ???
??? eggs size large ???
??? carrots, thinly sliced ???
??? brown sugar ???
??? sugar ???
??? almonds ???
??? walnuts ???
??? salt ???
??? baking powder ???
??? ground cinnamon ???
??? icing/confectioners' sugar ???

Before you start

A blender or food processor will be very useful for this recipe.

Method

  1. Preheat the oven to 160°C/325°F. Generously oil a bundt cake pan.
  2. In a food processor, powder the almonds and walnuts. Transfer the nuts to a bowl and set aside.
  3. In the food processor, put the carrots, brown and regular sugar. Mix at high speed until it becomes a thick purée. Add the eggs, salt, flour, powdered nuts, baking powder and cinnamon. Pulse until you have a smooth batter.
  4. Pour the batter into the prepared pan, spreading it evenly, then bake the cake in the middle of the oven for 10 min. increase the temperature to 175°C/350°F and continue baking for 45 min, until golden-brown. Check with a toothpick or skewer to see if the cake is cooked through.
  5. Cool the cake at least 10 min in the pan, then remove it from the pan and let it cool on a wire rack for at least 30 min before slicing. Sprinkle with powdered sugar before serving.

Nutrition Facts Table

per 1 serving (110 g)

Amount

% Daily Value

Calories

350

Fat

18 g

28 %

Saturated 2 g
+ Trans 0 g

10 %

Cholesterol

80 mg

Sodium

120 mg

5 %

Carbohydrate

41 g

14 %

Fibre

4 g

17 %

Sugars

30 g

Net Carbs

37 g

Protein

10 g

Vitamin A

30 %

Vitamin C

2 %

Calcium

12 %

Iron

14 %
More info

Claims

This recipe is :
Excellent source of  :
Magnesium, Manganese, Selenium, Vitamin A, Vitamin E
Good source of  :
Copper, Fibre, Folacin, Niacin, Phosphorus, Vitamin B2, Zinc
Source of  :
Calcium, Iron, Omega-3, Omega-6, Pantothenic Acid, Potassium, Vitamin B1, Vitamin B12, Vitamin B6, Vitamin D
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables ½
Meat and Alternatives ½
Fats 3
Other Foods 2
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.