12 Serves
100 Mins
Preheat your oven to 175°C and grease a standard baking pan.
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Vitamin E
0 mg / 15 mgVitamin K
1 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
1425 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
11 mg / 420 mgPhosphorus
1899 mg / 1,250 mgPotassium
50 mg / 4,700 mgSodium
1529 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
1 g / 28 gSugar
18 g / 50 gSaturated Fat
6 g / 20 gCholesterol
59 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, baking powder, ground cinnamon, and salt.
In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy, then beat in the eggs.
Gently fold the grated carrots into the wet mixture, then gradually incorporate the dry ingredients until just combined.
Pour the batter into the prepared baking pan and swirl in the cinnamon sugar mixture before baking for 65-70 minutes until a toothpick comes out clean.
3
g50
g10
g
