Persian food, Persian Recipes, Aashpazi
 Carrot Cake Recipe


2/3 Cup Sugar 1/3 Cup Milk 1 Cup All Purpose Flour 4 oz (113g) Carrots 2 Eggs 1/3 Cup Unsalted Butter 1/3 Tsp Baking Soda 1/4 Tsp Vanilla Extract PREPARATIONS: 1- Grate the carrots. DIRECTIONS: 1- Whisk eggs until stiff. 2- Mix in sugar and milk while whisking. 3- Stir in vanilla extract. 4- Melt unsalted butter and allow to cool down before adding to the mixture. 5- Whisk in the melted butter. 6- Stir in the grated carrots. 7- In a separate container, combine flour and baking soda. 8- Add the flour to the mixture gradually while whisking. 9- Grease a loaf pan with melted butter and transfer the batter to the pan. 10- Preheat oven to 350º F (177º C), bake the cake for an hour.



Carrot cake is a simple cake with a slight advantage over others and it is the use of fresh carrots which brings along a high amounts of vitamin A. Carrot cake is a good source of energy and it's high in calories. It is to say that most of cakes are high in calories and so is this one. Two or three slices of the cake depending on the size or one serving of it (100g) has 277 calories (106 calories from fat). Having one slice with coffee or tea shouldn't be bad specially if you replace it with the sugar you use to sweeten the coffee. 3.5 oz (100g) of Carrot cake contains 23.2g sugar, 11.8g total fat (6.9g saturated fat), 80mg cholesterol, 178mg sodium, 110mg potassium and 39.6g total carbohydrates. Carrot cake has 4.6g protein in 100 grams.

nutritional facts

Serving Size 100g
Amount Per Serving
Calories 277  Calories from fat 106
Daily Value*
Total Fat 11.8g18%
Saturated Fat 6.9g  35%
Cholesterol 80mg27%
Sodium 178mg7%
Potassium 110mg3%
Total Carbohydrates 39.6g13%
Dietary Fiber 1.0g  4% Sugars 23.2g
Protein 4.6g

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