1 tsp | canola oil, for the cake pan | 5 mL | |
3/4 cup | whole wheat flour | 100 g | |
5 | eggs size large | ||
3 | carrots, thinly sliced | 300 g | |
3/4 cup | brown sugar | 150 g | |
3/4 cup | sugar | 150 g | |
1 2/3 cup | almonds | 240 g | |
1 cup | walnuts | 110 g | |
1/8 tsp | salt | 0.4 g | |
1 tbsp | baking powder | 8 g | |
1 tsp | ground cinnamon | 3 g | |
1/4 cup | icing/confectioners' sugar | 30 g |
A blender or food processor will be very useful for this recipe.
per 1 serving (110 g)
Amount % Daily Value |
Calories 350 |
Fat 18 g 28 % |
Saturated
2 g
10 % |
Cholesterol 80 mg |
Sodium 120 mg 5 % |
Carbohydrate 41 g 14 % |
Fibre 4 g 17 % |
Sugars 30 g |
Net Carbs 37 g |
Protein 10 g |
Vitamin A 30 % |
Vitamin C 2 % |
Calcium 12 % |
Iron 14 % |
Food Group | Exchanges |
---|---|
Starches | ½ |
Vegetables | ½ |
Meat and Alternatives | ½ |
Fats | 3 |
Other Foods | 2 |