Carrot cake - calorie content is not a hindrance to the diet. Recipe

Carrot cake is popular in most European countries and its recipe is similar everywhere. Raw, chopped carrots are added to the dough, giving the cake additional density, as well as a unique taste, color and aroma. The finished cakes are brushed with buttercream icing. The PP carrot cake recipe is made in a similar way, but with virtually no oil. Therefore, it is low in calories. The cake is easy to prepare. It is baked in one layer, which is then divided into two parts. Instead of butter cream, the cake can be greased with soft cottage cheese.

1. Ingredients: Curd cream:

From the point of view of dietetics and proper nutrition, carrot cake has a lot of fiber. And thanks to the natural sweetness of carrots, baking can be made without sugar by additionally adding dates, raisins or dried apricots. Spices, particularly nutmeg and cinnamon, give the cake a spicy flavor.

Carrot cake turns out juicy, like any pastry with the addition of vegetables or fruits. It can be made in the form of a pie (one layer) or a cake, dividing the cake into two parts and covering them with curd cream. In both cases it will turn out delicious.

Carrot pp cake layers have a good porous texture. It is achieved by finely grating carrots and adding eggs to the dough. Carrots improve the taste. And thanks to the fine grinding, its pieces do not stand out from the overall texture. Eggs give the cake fluffiness and softness. When preparing a sponge cake, it is important to separate the yolks from the whites and beat the whites with a mixer into strong peaks.

The diet cake is made without gluten - from rice flour. If you are not allergic to gluten, cook with regular wheat flour.

Calorie content from BZHU carrot cake per 100 g:

Carrot cake calorie content per 100 grams. Carrot cake. Calorie content per 100 g: 214 kcal.

Proteins - 5.4 g. Fats - 14.5 g. Carbohydrates - 16.2 g.
Ingredients: Carrots - 1 pc. Apples - 2 pcs. Oat flakes 150 g. Stevia - to taste. Vegetable oil - 5 tbsp. l. Salt - a pinch. Juice of half a lemon. You can add spices (a little cinnamon, ground ginger and cloves). For the cream: Low-fat cottage cheese - 150 g. Natural yogurt - 4 tsp. Stevia - to taste. Vanilla - to taste. Preparation:

1. Pour the crushed flakes into a bowl and add a pinch of salt. Stevia. 2. pour in vegetable oil. 3. Peel the carrots and grate them on a fine grater. Add add to bowl. . Wash the apple, peel it and grate it on a fine grater. Mix the whole mixture with a spoon. . squeeze the juice of half a lemon into the dough, stir. 6. Place the dough in a silicone mold and smooth it out carefully with a spatula or spoon. 7. Bake for 30-40 minutes at 180 C. 8. Take the finished cake out of the mold, put it on a wire rack and cool for a while (it will be better if it rests for at least an hour. 9. While the cake is cooling, we make the cream: 10. Place cottage cheese, yogurt, stevia and vanillin in a bowl and use a blender Bring until smooth. 11. Cut the cake into four parts. 12. Spread each part of the cake with cream. 13. Place the finished cake in the refrigerator for several hours. _dietary_nutrition@Welnessphilosophy.

Knead the dough

The procedure is simple and quick if you have the required amount of grated carrots. Carrots can be grated at least three days before cooking. The main thing is to store it in the refrigerator in a plastic bag. Grinding grater - Korean or medium.

In a large bowl (the carrots are very bulky at the beginning of kneading), mix the carrots, sugar, eggs and vegetable oil. We do this with a regular tablespoon. Pour out the vinegar (quench). Quickly, while it is sizzling, distribute it over the carrot mixture. Pour out the sifted flour and mix it thoroughly with carrots and other products. The dough is ready.

Carrot cake diet calorie content. Diet carrot cake

For diet carrot cake you will need:

• 1.5 cups oat flour
• 1 egg
• four more squirrels
• four tablespoons refined oil
• 100 grams low-fat yogurt

Like a diet pie, this pastry is good for its healthy filling, which contains little fat and many vitamins. For this filling you will need:

• 2 medium cups grated carrots
• 50 grams chopped walnuts
• zest from one large orange
• a little bit of cinnamon
• a little soda
• 1 tablespoon of any liquid honey

To make a healthy carrot cake, you don’t need any special knowledge of baking. Mix soda with yogurt, gradually adding butter and then eggs into this mixture. Mix everything thoroughly. Add carrots and nuts to the prepared mass, and then gradually stir in the flour. If you use a blender, turn it on at low speed, so the dough will turn out tastier and the flour won’t scatter all over the kitchen. Grease the bowl with oil, then pour the whole mass into it and smooth it out. Half an hour at one hundred and eighty degrees is enough for cooking. Before removing the finished cake from the mold, let it stand and cool for a while. During this time, melt the honey, stir in cinnamon and orange zest. This will be the sauce for the diet pie.

How many calories are in carrot cake?

If you want to know how many calories are in carrot cake, you have surely landed on the right page. In addition to this popular dessert and treat, our site provides calorie and nutritional information for hundreds of other everyday foods and drinks that make up your diet.

How many calories are in carrot cake?

So how many calories are in carrot cake? Why don't we take a look now.

Medium grade carrot cake, no additives

• A 1.2 oz slice = 120
• 100 g = 353
• 1 ounce = 100

Average calories in signature carrot cake with cream cheese frosting

• 2.9 oz serving = 300
• Whole cake, 1 lb 1l5 oz = 1.793
• 100 g = 361
• 1 ounce = 102

Starbucks signature dish, Iced Carrot Cake

• Serving 177 g = 540
• 100 g = 305
• 1 ounce = 85

Carrot cake, homemade from dry mix calories.

• 18 oz pack = 2117
• 100 g = 415
• 1 ounce = 116

Ruby Tuesday Carrot Cake

• One cupcake = 325

s.Mini cupcake F Chang

• Mini Carrot Cake = 190

We hope you now have a clearer idea about the calories in carrot cake.

Is carrot cake right for you?

Carrot cake is something that has several health benefits, and eating it without the frosting will be better every time. Like the carrots themselves, the cake contains decent amounts of vitamins A and C, as well as dietary fiber. However, it is quite sweet, and the calories it contains mostly come from a lot of sugar. Carrot cake also provides a decent dose of iron, but if you have the iced version, you're going to be adding sodium, cholesterol, and saturated fat to your intake. fat, which is all you should strive to minimize. your diet.

Related Pages

If you like carrot cake, you might like these pages too.

Read also:  Amway carbohydrate blocker for weight loss - review from a nutritionist

Additional Information

We hope this page was able to answer any questions you might have about how many calories are in carrot cake.

There's a huge selection of food and drinks to choose from using the easy-to-use menus on the left-hand side of the page, so why not have a look around while you're online?

Please take a few seconds to recommend us to your friends using the social features at the top of the page, and don't forget to bookmark us so we can be your first choice for calorie counting in the future.

.

Carrot cake is low carb. Fitness carrot cake with cinnamon

Required:

cottage cheese, 0%, Ostankino biokefir 0.1%, carrots, banana, walnuts, orange zest, chicken egg white, sweetener, cinnamon

Preparation

Preparation: Grind carrots and walnuts. Mix grated carrots, kefir, protein, orange zest, and nuts in a bowl until smooth. Place the mixture in a baking dish and place in the oven or slow cooker for 40 minutes. Remove the cake and cut into layers.

Cream.

Beat banana with cottage cheese. Separately, cottage cheese with yogurt and sakhzam. Soak each cake with a mixture of whipped cottage cheese, banana and sweetener. You can decorate the top of the cake with chocolate shavings (use low carb chocolate).

Recipe by Elena Kochubey

Login or register - you can edit the recipes as you like and save them to your personal recipes.

Calories in Carrot Cake. Chemical composition and nutritional value.

Nutritional value and chemical composition of Carrot Cake.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Carrot Cake is 289.2 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Carrot Cake: Brief Description

The basis of carrot cake is a juicy, moist, doughy sponge cake.
This is achieved by combining flour, sugar, butter, baking powder, carrots, nuts and eggs. A prerequisite is the addition of spices:

• cinnamon,
• nutmeg,
• dried ginger,
• citrus zest.

To increase juiciness, Americans include canned pineapples, and we recommend poached pears. You can put dried fruits.

Suitable creams include sour cream with lemon zest, cottage cheese, cheese and butter, cream, custard.

The cakes are coated with cream, and the dessert is decorated with caramelized nuts, pieces of chocolate or melted chocolate, marzipan, mastic carrots, fruits and berries.

The subtleties of creating carrot cake

The first nuance. We take raw carrots. It’s better to squeeze out the young ones so that there is a little less juice and you don’t have to bake the biscuit for too long. If you forgot to do this, the baking time should be increased so that the cakes do not remain gummy. Some people take boiled carrots, grated.

The second nuance. If you don't want to use oil, you can do without it. But the biscuit will come out less moist.

The third nuance. You can't feel the carrots in the cake at all. The more different spices you get into the base, the more interesting it will be. Cinnamon is a must. This is a classic.

The fourth nuance. To make the cake look more luxurious, it is better to use not sour cream, but one based on mascarpone, cream or ricotta. Philadelphia will do as well.

Point five. We check the readiness of the cakes traditionally: insert a dry wooden skewer into the center and look. If it’s dry, it’s time to remove it from the oven; if it’s wet, let it bake some more.

Cheesecake calories. New York cheesecake

How to make New York Cheesecake

1. Prepare the sand base.
2. Grind the cookies in a blender into fine crumbs.
3. Melt the butter. Pour the oil into the bowl with the shortbread crumbs. Mix the mass well.
4. Place the crumbs in a springform pan and press down fairly tightly with a spoon or the bottom of a glass.
5. Bake the shortbread base for about 10 minutes in an oven preheated to 180°C, then remove and cool.
6. Wash the lemon, wipe dry and remove the zest from it using a grater or a special device for removing the zest.
7. Prepare the cream.
8. All ingredients for the cream must be removed from the refrigerator in advance. Cream cheese, eggs and cream - should be at room temperature.
9. Grind the sugar together with vanilla sugar in a coffee grinder into powder.
10. Place the cream cheese in a large bowl, add powdered sugar and mix the mixture with a spoon. Then lightly beat with a mixer at minimum speed - literally, so that the mass just mixes and becomes homogeneous.
11. Add the eggs one at a time, stirring the mixture well with a whisk each time.
12. The cream should not be stirred or beaten with a mixer too intensively - this can cause it to become oversaturated with air and cracks will form on the surface of the cheesecake.
13. Add lemon zest and stir.
14. Pour in the cream and whisk the mixture again. You should get a smooth, homogeneous cream. Pour the resulting cream into a mold with a sand base. Smooth the surface with a spatula.
15. Preheat the oven to 160-170°C in advance and bake the cheesecake in a water bath.
16. Place the cheesecake pan in a deep baking tray (or deep pan) and pour boiling water into it.
17. The water in the pan should come up to about halfway up the cheesecake pan.
18. Cheesecake, when baked in a water bath, bakes evenly, since steam creates more favorable conditions for baking than the heat from the oven.
19. Bake the cheesecake for 60-80 minutes.
20. When the finished cheesecake is shaken, the center should shake slightly. As it cools, the cheesecake will be ready and the center will become elastic.
21. Leave the finished cheesecake in the turned off oven (with the door ajar) for about an hour.
22. Cover the mold with the cooled cheesecake with cling film and put it in the refrigerator overnight.