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Nutrition Facts
Servings per recipe
Calories% Daily Values
- Energy 2990 kcal 149 %
- Fat 123 g 189 %
- Saturated 19 g 95 %
- Carbs 429 g 143 %
- Fiber 17 g 69 %
- Protein 45 g 91 %
- Cholesterol 372 mg 124 %
- Sodium 2828 mg 118 %
- Calcium 1099 mg 110 %
- Magnesium 142 mg 34 %
- Potassium 1761 mg 37 %
- Iron 19 mg 108 %
- Zinc 4 mg 37 %
- Phosphorus 1620 mg 231 %
- Vitamin A 2198 µg 244 %
- Vitamin C 17 mg 19 %
- Thiamin (B1) 3 mg 212 %
- Riboflavin (B2) 2 mg 161 %
- Niacin (B3) 20 mg 125 %
- Vitamin B6 1 mg 58 %
- Folate equivalent (total) 939 µg 235 %
- Vitamin B12 1 µg 37 %
- Vitamin D 2 µg 13 %
- Vitamin E 19 mg 128 %
- Vitamin K 101 µg 84 %
Carrot Cake with Cider and Olive Oil recipes
Ingredients
- 2 1/3 cups (290 grams) all-purpose flour
- 3/4 teaspoon (5 grams) table or fine sea salt
- 2 teaspoons (10 grams) baking powder (I prefer aluminum-free)
- 1 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground or a bunch of gratings of whole nutmeg
- 1/8 teaspoon ground cloves
- 1/2 cup (120 ml) olive oil
- 3/4 cup (145 grams) dark brown sugar
- 2 large eggs
- 1 1/4 cups (295 ml) apple cider (see suggestions below)
- 1 teaspoon (5 ml) vanilla extract
- 2 cups packed coarsely grated carrots from about 12 ounces (3 meaty/large or 6 to 7 slim or 340 grams) whole, peeled ones
- olive oil cooking spray
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