Directions:
- Heat oven to 350. Grease a 9-inch cake pan.
- Combine pureed carrots with egg yolks and glycerin.
- Mix in ground almonds, orange zest, salt and cardamom.
- Beat egg whites until stiff and fold into carrot mixture. Spread in pan.
- Bake until springy, about 45 minutes.
- Cool. Frost with cream cheese frosting if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 330.59 Kcal (1384 kJ) | ||
| Calories from fat | 41.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.56g | 7% | |
|---|---|---|---|
| Cholesterol | 122.76mg | 41% | |
| Sodium | 358.07mg | 15% | |
| Potassium | 190.11mg | 4% | |
| Total Carbs | 73.21g | 24% | |
| Sugars | 70.81g | 283% | |
| Dietary Fiber | 1.18g | 5% | |
| Protein | 5.09g | 10% | |
| Vitamin C | 2.8mg | 5% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.8mg | 5% | |
| Calcium | 40.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 226.82 Kcal (950 kJ) | ||
| Calories from fat | 28.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.13g | 7% | |
|---|---|---|---|
| Cholesterol | 84.23mg | 41% | |
| Sodium | 245.67mg | 15% | |
| Potassium | 130.43mg | 4% | |
| Total Carbs | 50.23g | 24% | |
| Sugars | 48.58g | 283% | |
| Dietary Fiber | 0.81g | 5% | |
| Protein | 3.49g | 10% | |
| Vitamin C | 1.9mg | 5% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.6mg | 5% | |
| Calcium | 27.6mg | 4% | |
* 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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