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Picture of Carrot and Orange Cake
american teatime lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 6820 kcal 341 %
  • Fat 327 g 504 %
  • Saturated 156 g 780 %
  • Carbs 905 g 302 %
  • Fiber 33 g 132 %
  • Protein 100 g 199 %
  • Cholesterol 1410 mg 470 %
  • Sodium 2239 mg 93 %
  • Calcium 1931 mg 193 %
  • Magnesium 170 mg 40 %
  • Potassium 3050 mg 65 %
  • Iron 14 mg 77 %
  • Zinc 6 mg 58 %
  • Phosphorus 3481 mg 497 %
  • Vitamin A 4889 µg 543 %
  • Vitamin C 37 mg 41 %
  • Thiamin (B1) 1 mg 63 %
  • Riboflavin (B2) 2 mg 119 %
  • Niacin (B3) 8 mg 50 %
  • Vitamin B6 1 mg 80 %
  • Folate equivalent (total) 272 µg 68 %
  • Vitamin B12 2 µg 100 %
  • Vitamin D 4 µg 29 %
  • Vitamin E 11 mg 76 %
  • Vitamin K 65 µg 54 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Carrot and Orange Cake

Ingredients

  • 5 eggs
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2+1/2 tablespoons honey
  • 1+1/4 cups butter
  • 2+3/4 cups all-purposed flour
  • 1+1/3 tablespoons baking powder
  • 1+1/4 cups almond flour
  • 1 pinch salt
  • 1 pinch cinnamon
  • 2 cups grated carrot
  • 3/4 cup carrot pureé
  • 1 tablespoon water for the frosting
  • 2 tablespoons orange juice for the frosting
  • 1+1/2 cups confectioners sugar for the frosting
  • 1 orange zest

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