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12 Serves
76 Mins
Preheat your oven to 175°C and grease a round cake pan.
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Vitamin E
2 mg / 15 mgVitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
14 µg / 400 µgCalcium
86 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
166 mg / 1,250 mgPotassium
167 mg / 4,700 mgSodium
93 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
2 g / 28 gSugar
20 g / 50 gSaturated Fat
7 g / 20 gCholesterol
74 mg / 300 mgCaffeine
0 mgNet Carbs
49 gAlcohol
0 g
In a large bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, cream together the butter and sugar until light and fluffy using a hand mixer.
Beat in the eggs one at a time, then stir in the freshly grated carrots.
Gradually fold the dry flour mixture into the wet ingredients until just combined.
Pour the batter into the prepared cake pan and bake for 46 minutes or until a toothpick inserted into the center comes out clean.
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