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Carrot Cake

Diabetic.Foodie's picture
  Cheese curd 250 Gram
  Soft light brown sugar 100 Gram
  Eggs 3 , beaten
  Carrots 250 Gram, grated
  Dried apricots 100 Gram, chopped (Ready To Eat)
  Walnut pieces 75 Gram
  Self raising wholemeal flour 150 Gram
  Self raising flour 100 Gram
  Baking powder 1 Teaspoon
  Mixed spice 1 Teaspoon
  Sunflower oil 100 Milliliter
  Reduced fat cream cheese 200 Gram
  Icing sugar 1 Tablespoon
  Orange 1 , zest grated
  Vanilla extract 4 Drop (Adjust Quantity As Per Taste)

Preheat the oven to 160°C/325°F/Gas 3.
Lightly grease a 20cm (8in) deep cake tin and line it with baking parchment.
In a large bowl, beat together the curd cheese, sugar, and eggs.
Add the remaining cake ingredients and stir well to combine.
Spoon the mixture into the prepared cake tin.
Bake for 1 1/2 hours, until golden and firm to the touch.
Cool the cake in the tin for a few minutes, then take it out of the tin and complete cooling on a wire rack.
Beat together the ingredients for the topping and spread over the top of the cooled cake.

Recipe Summary

Lacto Ovo Vegetarian

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3746 Calories from Fat 1615

% Daily Value*

Total Fat 182 g279.9%

Saturated Fat 28.5 g142.6%

Trans Fat 0 g

Cholesterol 678 mg226%

Sodium 5541.1 mg230.9%

Total Carbohydrates 444 g147.9%

Dietary Fiber 33 g132%

Sugars 207.4 g

Protein 102 g203.3%

Vitamin A 933.2% Vitamin C 145.8%

Calcium 240.4% Iron 119.8%

*Based on a 2000 Calorie diet

Carrot Cake Recipe