Tangy Carrot Cake Recipe

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Ingredients:

Serving

Directions:

Shred the carrot and squeezed out excess carrot juice.
Sift flour and salt together.
Whisk eggs and sugar together (about 20-30 minutes) until the mixture is light, thick and fluffy and the whisk leaves a marked ribbon-like trail behind.
Add the sifted dry ingredients and olive oil half at a time. Mix well each time.
Add shredded carrot, dried cranberries and lemon zest. Fold gently.
Pour the mixture in a 20 cm baking tray lined with baking paper.
Bake in a preheated oven at 150ºC for 15 minutes, 15 minutes at 125ºC.
Let it cool and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	229.88 Kcal (962 kJ)
Calories from fat	124.05 Kcal
		% Daily Value*
Total Fat	13.78g	21%
Cholesterol	40.92mg	14%
Sodium	130.65mg	5%
Potassium	105.4mg	2%
Total Carbs	23.28g	8%
Sugars	10g	40%
Dietary Fiber	1.49g	6%
Protein	4.11g	8%
Vitamin C	0.8mg	1%
Vitamin A	0.1mg	4%
Iron	1.1mg	6%
Calcium	24.9mg	2%

Amount Per 100 g
Calories	358.17 Kcal (1500 kJ)
Calories from fat	193.29 Kcal
		% Daily Value*
Total Fat	21.48g	21%
Cholesterol	63.76mg	14%
Sodium	203.57mg	5%
Potassium	164.22mg	2%
Total Carbs	36.28g	8%
Sugars	15.58g	40%
Dietary Fiber	2.32g	6%
Protein	6.4g	8%
Vitamin C	1.2mg	1%
Vitamin A	0.2mg	4%
Iron	1.8mg	6%
Calcium	38.7mg	2%

* 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.

Tastes

salty
savory
bitter
sweet

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