8 Serves
57 Mins
Preheat your oven to 175°C and grease a standard cake pan.
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AmericanVitamin E
0 mg / 15 mgVitamin K
4 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
16 µg / 400 µgCalcium
116 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
7 mg / 420 mgPhosphorus
161 mg / 1,250 mgPotassium
117 mg / 4,700 mgSodium
207 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
2 g / 28 gSugar
26 g / 50 gSaturated Fat
9 g / 20 gCholesterol
112 mg / 300 mgCaffeine
0 mgNet Carbs
53 gAlcohol
0 gIn a large mixing bowl, whisk together the flour, baking powder, and a pinch of salt.
In a separate bowl, cream the butter and sugar together until light and fluffy using an electric mixer.
Beat the eggs into the butter mixture one at a time, then fold in the grated carrots.
Gently combine the wet and dry ingredients until just incorporated, then pour the batter into the prepared cake pan.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6
g18
g18
g
Japanese