Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
1079
Calories
29g
Protein
48g
Fat
135g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Sunflower | 1 oz (28g) hulled | 165 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 280 g all-purpose flour (2 ¼ cups)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 200 g granulated sugar (1 cup)
- 4 eggs eggs
- 2 lemons organic lemons
- 200 ml sunflower oil (1 cup minus 2 tablespoons)
- 1 teaspoon vanilla extract
- 280 g carrots, finely grated (9.9 oz)
- 100 g desiccated coconut, unsweetened (3.5 oz)
- 150-175 g icing sugar (1 ½ – 1 ¾ cups)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista