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Gluten-Free Carrot Cake with Orange Frosting

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)296.1672
Energy (kCal)15060.619
Carbohydrates (g)421.0029
Total fats (g)1382.9803
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. CARROT CAKE: Preheat the oven to moderately slow (160c). | 2. Grease a deep 20cm round cake tin, line the base and sides with baking paper. | 3. Sift flours, baking powder, bicarbonate soda and spice into a large bowl. | 4. Stir in the sugar, carrot and walnuts. | 5. Stir in the combined oil, cream and eggs until smooth. | 6. Pour the mixture into prepared cake tin and bake in a moderately slow oven for about one hour. | 7. Stand the cake for 10 minutes before turning onto a wire cake rack to cool. | 8. Top cake with Orange Frosting. | 9. ORANGE FROSTING: Beat the cheese and the rind in a small bowl with an electric mixer until light and fluffy. | 10. Gradually beat in the sifted icing sugar until smooth. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    besan flour 1 cup 356.04 53.1944 20.5988 6.1548
    cornflour 3/4 cup - - - -
    gluten baking powder 2 teaspoons free - - - -
    bicarbonate soda 1 teaspoon - - - -
    spice 2 teaspoons mixed 9.994 2.7406 0.2314 0.3302
    brown sugar 1 cup 836.0 215.798 0.264 0.0
    carrot 1 1/2 cups grated 78.72 18.3936 1.7856 0.4608
    walnut 1 cup chopped 1927.12 0.0 0.0 218.0
    olive oil 1/2 cup 954.72 0.0 0.0 108.0
    cream 1/2 cup sour 227.7 5.3245 2.806 22.2525
    egg 3 beaten 214.5 1.08 18.84 14.265
    cream cheese 125 chopped 10454.0625 124.0312 251.6062 1013.5125
    orange 1 teaspoon grated rind 1.7625 0.4406 0.0352 0.0045
    icing sugar 1 1/2 1/2 - - - -

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



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