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Carrot Cake - Karottenkuchen

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)856.0725
Energy (kCal)210725.91
Carbohydrates (g)52662.2039
Total fats (g)301.6575
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. beat butter and sugar in a bowl until fluffly. | 2. add egg yolks, orange or lemon cest, dash of cinnamon, vanilla bean scrapings and keep on mixing. | 3. mix flour, hazelnuts and baking powder evenly. | 4. beat eggwhites with pinch of salt until fluffy. | 5. add shredded carrots to egg, sugar and egg yolk mixture. | 6. add hazelnuts and flour/baking powder mixture. | 7. work egg whites into dough carefully, this will make it fluffly. | 8. bake at 180°C for about 45 to 60 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    carrot 250 shredded 13120.0 3065.6 297.6 76.8
    brown sugar 200 167200.0 43159.6 52.8 0.0
    vanilla bean 1 12.095999999999998 0.5313 0.0025 0.0025
    butter 200 g melted 1140.0 52.38 35.62 96.0
    hazelnut 250 g roasted ground 332.5 50.0 0.0 16.675
    flour 50 28914.0 6330.27 470.05 112.18
    egg 4 -5 separated 0.0 0.0 0.0 0.0
    salt 1 pinch - - - -
    baking powder 1 tablespoon 7.314 3.8226 0.0 0.0
    cinnamon 1 pinch - - - -
    lemon zest 1 teaspoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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