Rye Carrot Cake

Rye Carrot Cake

60 min
Medium
1 serv.
157 g / 1 serv.

Rating

Average rating:—

Description

Fragrant and moist rye flour cake with carrots, dried apricots and cream cheese frosting

  1. Preheat the oven to 180°C (350°F).
  2. Whisk the egg with sugar until fluffy and light.
  3. Add sunflower oil and mix.
  4. Grate the carrot on a fine grater, dice the dried apricots into small cubes.
  5. In a separate bowl, mix rye flour, baking powder, cinnamon, nutmeg and coconut flakes.
  6. Combine dry and wet ingredients, add carrots and dried apricots, mix until smooth.
  7. Pour the batter into a greased cake pan.
  8. Bake for 35-40 minutes until a toothpick comes out clean.
  9. Cool the cake completely.
  10. For the frosting, beat cream cheese with powdered sugar until smooth.
  11. Spread the frosting over the cooled cake.
502
320 kcal / 100 g
kcal
8.2 g
5.2 g / 100 g
Protein
51.3 g
32.7 g / 100 g
Carbohydrates
29.5 g
18.8 g / 100 g
Fats