Food Network Parma-style Carrot Cake Recipe

Total time: 145 minutes

Keto Friendliness Gauge

Net Carbs are 10% of calories per serving, at 50g per serving. The amount is close to the maximum number of net carbs allowed for the keto diet and much higher than the standard recommendation of 25g Net Carbs. You'll have little flexibility to consume additional foods that contain carbs.

How keto-friendly is Food Network Parma-style Carrot Cake? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Food Network Parma-style Carrot Cake Recipe

  • Net Carbs are 10% of calories per serving, at 50g per serving. This food is at the upper limits (extremely risky) of what's considered keto-friendly and much higher than standard net carb guidelines for the keto diet. You risk kicking yourself out of ketosis and there's little flexibility to eat more foods that contain carbs. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.

Food Network Parma-style Carrot Cake Recipe Nutrition Label

Nutrition Facts

Serving Size: 10 servings   ( 159 g )
Amount Per Serving
Calories: 482
Total Fat: 27g
Saturated Fat: 10g
Polyunsaturated Fat: 7g
Monounsaturated Fat: 7g
Trans Fat: 0g
Cholesterol: 117mg
Sodium: 325mg
Total Carbohydrates: 53g
Dietary Fiber: 3g
Sugar: 25g
Protein: 9g
Calcium: 153mg Iron: 3mg
Potassium: 313mg Vitamin A: 460mcg
Vitamin C: 5mg Vitamin D: 1mcg

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup pine nuts (about 6 ounces)
  • 1/2 cup sugar, plus 1/2 cup
  • 1 teaspoon fennel seeds
  • 1 lemon, zested and juiced
  • 2 cups peeled and chopped carrots (about 6 carrots)
  • 1/2 cup mascarpone cheese
  • 1/2 cup (1 stick) butter, softened
  • 5 eggs
  • Powdered sugar, for garnish

Instructions

Visit Food Network's website to view the recipe instructions. (Via Edamam)