Carrot cake is a popular favourite around the world. It comes in all different shapes, sizes and varieties. Whether it’s a tray bake, a loaf or a cake – they’ve all got one thing in common: they’re incredibly moist.
This cake simply cannot be dry. The carrots in the mixture give the cake plenty of moisture. So it’s no wonder that carrot cake is popular all year round, not just at Easter. Although our version of this delicacy is a simple loaf cake, the addition of the superfood ginger makes it a flavourful highlight. Enjoy the taste explosion!
What else you’ll need
For the dough:
For the glaze:
Make the dough
Baking mixture: wheat flour, sugar, starch, linseed meal, baking powder (acid diphosphates, raising agent sodium carbonates), ginger (1 %), emulsifiers (polyglycerol esters of fatty acids, mono- and diglycerides of fatty acids), ginger bread spices, cinnamon, salt.
Glaze mixture (21,5 %): sugar, lactose, starch, ginger (1,2 %).
The prepared product contains:
|100g||Portion ( 57g )||RAA *|
|Energy (kJ)||1282 kJ||731 kJ||9 %|
|Energy (kcal)||305 kcal||174 kcal||0 %|
|Fat||11 g||6.1 g||9 %|
|of which saturates||3 g||1.7 g||9 %|
|Carbohydrate||46 g||26 g||10 %|
|of which sugar||29 g||17 g||19 %|
|Protein||4.9 g||2.8 g||6 %|
|Salt||0.58 g||0.33 g||5 %|
* Reference for an average adult (8400 kJ / 2000 kcal).
Information for persons with allergies and/or intolerances
This product contains the following allergenic ingredients according to the law:
Due to our wide range of products, different articles are produced on the production lines, so that traces of certain allergens cannot be completely avoided despite careful processing:
May contain traces of egg, milk protein, soya and nuts.