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Carrot, Beet, & Parsnip Cake with Honey-Yogurt Frosting
FOOD5218Ingredients
75Minutes
350Calories
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Ingredients
US|METRIC
12 SERVINGS
- 1 lb. whole milk Greek yogurt (454 grams)
- 1/2 lb. cream cheese (softened, 227 grams)
- 1/4 cup honey (43 grams)
- 1/2 Orange
- 1 pinch kosher salt
- edible flowers (optional)
- 1/2 cup canola oil (95 grams, plus more for the pans)
- 2 cups spelt flour (242 grams, plus more for the pans)
- 1 1/2 cups grated carrot (150 grams, about 4 carrots)
- 1 3/4 cups parsnip (grated, 150 grams, about 2 parsnips)
- 1 1/2 cups beet (grated, 150 grams, about 1 beet)
- 3/4 cup honey (255 grams)
- 3 large eggs
- 1 Orange
- 1/2 tsp. kosher salt
- 1 1/2 tsp. baking powder
- 1/2 cup dried apricots (chopped, 100 grams)
- 3/4 cup toasted walnuts (chopped, 100 grams)
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NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories350Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium300mg13% |
| Potassium330mg9% |
| Protein5g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate37g12% |
| Dietary Fiber4g16% |
| Sugars28g |
| Vitamin A60% |
| Vitamin C35% |
| Calcium10% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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