Foodie Cook Battle: Autumn Comfort
4 creators go head-to-head, with an exceptional jury
Recipe by
Gluten-free and lactose-free carrot cake
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Separate the egg whites from the yolks and beat the yolks with the sugar.
Step 2 of 4: When they become frothy, first add the grated carrots, then the finely chopped walnuts.
Step 3 of 4: Beat the egg whites until stiff and fold them into the mixture, being careful not to deflate them.
Step 4 of 4: Transfer the mixture to a baking tray lined with parchment paper and bake at 180 degrees in a static oven for about 30 minutes.
In summary: Not suitable for vegans · Contains nickel · Allergens detected: Eggs and Tree nuts
In gray: not detectedDetected
| Average values | Per serving110 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 1,413 kJ338 kcal | 1,284 kJ307 kcal |
| Fat | 25.31 g | 23.01 g |
| of which saturated fatty acids | 2.81 g | 2.55 g |
| Carbohydrates | 18.17 g | 16.52 g |
| of which sugars | 17.5 g | 15.91 g |
| Fibre | 3.1 g | 2.82 g |
| Protein | 8.86 g | 8.05 g |
| Salt | 0.08 g | 0.07 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
