4 Serves
48 Mins
Preheat your oven to 175°C and grease a baking pan.
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Vitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
2174 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
51 mg / 420 mgPhosphorus
882 mg / 1,250 mgPotassium
393 mg / 4,700 mgSodium
500 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
8 g / 28 gSugar
25 g / 50 gSaturated Fat
10 g / 20 gCholesterol
51 mg / 300 mgCaffeine
0 mgNet Carbs
57 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, baking powder, and sugar.
In a separate bowl, cream the butter and sugar until smooth, then beat in the eggs and vanilla extract.
Fold in the grated carrots and oats into the wet mixture, then gradually incorporate the dry ingredients until just combined.
Pour the batter into the prepared baking pan and bake for 25 to 30 minutes until a toothpick inserted into the center comes out clean.
3
g50
g10
g
