Photo: David Holifield
Beet, Carrot, and Zucchini Bundt Cake with Hazelnuts and Vanilla-Brown Butter Glaze Recipe
17 ingredients
12
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Estimated Nutrition (whole recipe, rough)
927
Calories
30g
Protein
26g
Fat
140g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Beet | 1/2 cup (85g) | 35 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pastry | not in our table | 0 |
| Hazelnut | not in our table | 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
- 12 tablespoons (6 ounces) unsalted butter, divided
- 2 cups (8.5 ounces) all-purpose or whole-wheat pastry flour
- 3/4 cup (2.3 ounces) very finely ground hazelnuts with skins
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cardamom
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 2 1/2 teaspoons vanilla, divided
- 3/4 cup buttermilk
- 1 cup (about 4.5 ounces) coarsely grated beets
- 1 cup (about 5 ounces) coarsely grated carrots
- 1 cup (about 4 ounces) coarsely grated zucchini
- 2 tablespoons milk
- Toasted, husked, chopped hazelnuts to garnish (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes