Recipes · American · Cakes
Carrot Cake
One serving has 728 kcal and 10 g protein, and at least a fifth of a woman's daily need of vitamin A (61%), vitamin K (48%), manganese (40%), phosphorus (37%), selenium (37%) and riboflavin (33%). Ready in 55 minutes.
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- Preparation: 20 min
- Cooking: 35 min
- Makes: 1 serving (206 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: alcohol, dairy, egg, gluten, nut
Ingredients
- 30 g Flour, all-purpose
- 25 g Sugar
- 10 g Sugar, brown
- 20 g Vegetable oil
- 25 g Eggs, whole, raw
- 35 g Carrots, raw
- 10 g Walnuts
- 8 g Raisins
- 0.5 g Cinnamon
- 1 g Baking powder
- 0.5 g Baking soda
- 0.3 g Salt
- 0.5 g Vanilla extract
- 20 g Cream cheese
- 5 g Butter, unsalted
- 15 g Sugar, powdered
Method
- Makes 1 slice; multiply by 12 for a whole cake. Preheat the oven to 175 °C (350 °F) and line a cake tin.
- Whisk the flour, sugar, brown sugar, cinnamon, baking powder, baking soda and salt together in a bowl.
- In another bowl, whisk the oil, egg and vanilla, then stir in the grated carrot.
- Fold the wet mixture into the dry ingredients until just combined, then fold in the walnuts and raisins.
- Pour into the tin and bake for 30-35 minutes until a skewer comes out clean; cool completely.
- Beat the cream cheese, butter and powdered sugar together until smooth and fluffy for the frosting.
- Spread the frosting over the cooled cake and slice to serve.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 728 kcal | 34% |
| Carbohydrates | 85.7 g | |
| Water | 67 mL | |
| Fiber | 3.1 g | 10% |
| Protein | 9.7 g | 20% |
| Tryptophan | 0.12 g | |
| Threonine | 0.4 g | |
| Isoleucine | 0.43 g | |
| Leucine | 0.77 g | |
| Lysine | 0.49 g | |
| Methionine | 0.22 g | |
| Cystine | 0.19 g | |
| Phenylalanine | 0.48 g | |
| Tyrosine | 0.34 g | |
| Valine | 0.52 g | |
| Histidine | 0.24 g | |
| Fat | 40.3 g | |
| Monounsaturated | 9.3 g | |
| Polyunsaturated | 17.3 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 14.8 g | |
| Saturated | 11.1 g | |
| Trans-Fats | 0.38 g | |
| Cholesterol | 124 mg | |
| Calcium | 153 mg | 15% |
| Copper | 0.27 mg | 30% |
| Iron | 2.6 mg | 15% |
| Magnesium | 36 mg | 12% |
| Manganese | 0.72 mg | 40% |
| Phosphorus | 259 mg | 37% |
| Potassium | 327 mg | 7% |
| Selenium | 20.6 µg | 37% |
| Sodium | 461 mg | |
| Zinc | 1.1 mg | 14% |
| Thiamin (vitamin B1) | 0.32 mg | 29% |
| Riboflavin (vitamin B2) | 0.36 mg | 33% |
| Niacin (vitamin B3) | 2.4 mg | 17% |
| Pantothenic acid (vitamin B5) | 0.79 mg | 16% |
| Pyridoxine (vitamin B6) | 0.19 mg | 15% |
| Folate (vitamin B9) | 85.6 µg | 21% |
| Cobalamin (vitamin B12) | 0.28 µg | 12% |
| Choline | 88 mg | 21% |
| Vitamin A | 428 µg | 61% |
| Vitamin C | 2.4 mg | 3% |
| Vitamin D (D2 + D3) | 20.5 IU | 3% |
| Vitamin E | 2.6 mg | 17% |
| Vitamin K | 43 µg | 48% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.4 kg CO2e a serving: higher than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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