Carrot Cake with Cardamom, Currants and Ginger-Creme Fraiche Chantilly

Carrot Cake with Cardamom, Currants and Ginger-Creme Fraiche Chantilly

recipe by

460
calories
19
ingredients
12
servings
3.621

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Ingredients

2 1/2 tsps baking powder
1/4 tsp sea salt
1/4 tsp grated nutmeg finely
1/4 cup orange juice
1 cup olive oil
1 tsp grated orange finely, use a microplane grater
1 lb carrots – peeled and finely grated, 4 cups
2/3 cup currant soaked in boiling water for 10 minutes and drained
2 1/2 tsps ginger juice fresh, finely grate fresh ginger root with a microplane grater and squeeze flesh between fingers to release the juice
1/4 cup organic sugar
1/4 cup pistachios – coarsely chopped, as garnish
1 cake – 9” non-stick round, pan or springform pan – buttered and floured

Nutrition Facts

460
calories
30
g fat
24
g sugar
Amount Per Serving (recipe is 12 servings)
Calories 460
Calories From Fat 270
% Daily Value*
Total Fat 30g
46%
Saturated Fat 9g
45%
Trans Fat g
Cholesterol 100mg
33%
Sodium 200mg
8%
Potassium 260mg
7%
Total Carbohydrates 44g
15%
Dietary Fiber 3g
12%
Sugars 24g
Protein 6g
12%
Vitamin A
140%
Vitamin C
15%
Calcium
10%
Iron
10%

Weight Watchers Points

PointsPlus: 13
SmartPoints: 19