Directions:
- In a bowl, beat the egg whites and salt using an electric mixer on high speed until soft peaks form; gradually add 1/3 cup sugar, beating until stiff.
- In a bowl, beat egg yolks and 1/4 cup hot water at medium-high speed until foamy.
- Gradually add remaining 2/3 cup sugar; beat 3 minutes or until thick and pale.
- Stir the carrots and next 7 ingredients into the yolk mixture; fold in egg white mixture.
- Pour batter into a lightly greased 10-inch springform pan.
- Bake in a 325° oven for 50 minutes or until a pick comes out clean.
- Cool in pan 10 minutes; remove sides of pan, and cool completely on a wire rack.
- To make Chocolate Glaze: combine sugar and cocoa; stir in water until spreading consistency.
- Spread top and sides of cake with Chocolate Glaze.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 565.26 Kcal (2367 kJ) | ||
| Calories from fat | 327.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.44g | 56% | |
|---|---|---|---|
| Cholesterol | 158.63mg | 53% | |
| Sodium | 202.69mg | 8% | |
| Potassium | 692.54mg | 15% | |
| Total Carbs | 49.3g | 16% | |
| Sugars | 32.18g | 129% | |
| Dietary Fiber | 7.38g | 30% | |
| Protein | 15.04g | 30% | |
| Vitamin C | 6.1mg | 10% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 3.9mg | 22% | |
| Calcium | 144mg | 14% | |
| Amount Per 100 g | |||
| Calories | 247.28 Kcal (1035 kJ) | ||
| Calories from fat | 143.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.94g | 56% | |
|---|---|---|---|
| Cholesterol | 69.4mg | 53% | |
| Sodium | 88.67mg | 8% | |
| Potassium | 302.96mg | 15% | |
| Total Carbs | 21.57g | 16% | |
| Sugars | 14.08g | 129% | |
| Dietary Fiber | 3.23g | 30% | |
| Protein | 6.58g | 30% | |
| Vitamin C | 2.7mg | 10% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 1.7mg | 22% | |
| Calcium | 63mg | 14% | |
* 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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