Directions:
- Beat egg yolks and sugar until thick and soft.
- Add gradually step by step lemon zest, spices and carrots, almonds, flour and baking powder.
- Beat egg whites until stiff, then fold gently into carrot mixture.
- Grease your 10 inch (24-26 cm) baking tin and coat with bread crumbs.
- Pour batter into tin, and bake at 350°F (180°C) for about 50 minutes (heat and timing are basing it on convection oven).
- Check with a tooth stick before taking out.
- Cool down and remove put on your cake plate.
- Mix icing sugar and ginger lemonade until well incorporated and spread over cooled cake.
- Decorate with carrot-sweets.
- Note: I shape the carrots myself with marzipan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 291.92 Kcal (1222 kJ) | ||
| Calories from fat | 110.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.27g | 19% | |
|---|---|---|---|
| Cholesterol | 68.2mg | 23% | |
| Sodium | 135.26mg | 6% | |
| Potassium | 345.35mg | 7% | |
| Total Carbs | 38.64g | 13% | |
| Sugars | 20.37g | 81% | |
| Dietary Fiber | 2.98g | 12% | |
| Protein | 9.69g | 19% | |
| Vitamin C | 2.4mg | 4% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.8mg | 10% | |
| Calcium | 107.9mg | 11% | |
| Amount Per 100 g | |||
| Calories | 265.49 Kcal (1112 kJ) | ||
| Calories from fat | 100.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.16g | 19% | |
|---|---|---|---|
| Cholesterol | 62.03mg | 23% | |
| Sodium | 123.02mg | 6% | |
| Potassium | 314.09mg | 7% | |
| Total Carbs | 35.14g | 13% | |
| Sugars | 18.53g | 81% | |
| Dietary Fiber | 2.71g | 12% | |
| Protein | 8.81g | 19% | |
| Vitamin C | 2.2mg | 4% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.7mg | 10% | |
| Calcium | 98.1mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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