Pinch carot cake
Calories: 1755kcal
I love carrot cake with lemon topping because the sour and sweet taste is great for the taste of carrot cake
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Ingredients
- 4 eggs
- 1 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 oil
- 1,5 plain flour
- 1 tsp cinnamon
- 1 tsp gingerbread spice
- 1.5 cups coarse-mesh carrots
Lemon Icing
- 100 gr white chockolade
- 30 ml whiped cream
- the juice of 1 lemon
Instructions
Carot cake
- Beat whole eggs with sugar to a fluffy mass.
- Gradually add oil.
- Add baking powder and soda, cinnamon and gingerbread spice.
- We mix with a mixer all the time, add make. The dough should be pretty thick and add the carrots (do not try to add more carrots because the dough will have too much juice and will not rise. This amount is optimal for such proportions of dough.
- Bake for about 40 minutes at 180 C
- When the dough is baked, please wait until it cools down and make the topping.
Topping
- Heat the cream in a saucepan, add the pieces of chocolate. When everything is melted and combined, add lemon juice, stirring vigorously.
- Pour our topping on the cake
Nutrition
Calories: 1755kcal | Carbohydrates: 289g | Protein: 31g | Fat: 58g | Saturated Fat: 30g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 699mg | Sodium: 1451mg | Potassium: 1235mg | Fiber: 7g | Sugar: 271g | Vitamin A: 33280IU | Vitamin C: 13mg | Calcium: 682mg | Iron: 6mg