Carrot Cake
Limited nutritional benefit
Spiced carrot cake with cream cheese frosting.
Carrot cake is a moist, spiced cake of grated carrots, eggs, oil, brown sugar and cinnamon, covered with a frosting of cream cheese, butter and powdered sugar. Despite the carrots it is a rich dessert, high in sugar and fat and low in fiber. A 130 g slice is close to 500 kcal and about half of its sugar is in the frosting, so spreading the frosting thinner cuts the sugar.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 4.3g | 7.7% |
| Fat | 21g | 30.0% |
| Carbs | 44g | 14.7% |
| Simple Sugars | 15.4g | Estimate |
| Complex Carbs | 27.5g | Estimate |
| Fiber | 1.1g | 4.4% |
| Water | 29g | 1.2% |
| Calories | 381 | 16.9% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 7.25 | g | 36.3% |
| Monounsaturated | 5.33 | g | 21.3% |
| Polyunsaturated | 7 | g | 53.8% |
| Omega-3 | 2.1 | g | Estimate |
| EPA | 1 | mg | 0.1% |
| DHA | 8 | mg | 0.9% |
| Omega-6 | 4.9 | g | Estimate |
| Trans | 0.24 | g | 12.0% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 0.61 | mg |
| Vitamin E | 1.32 | mg |
| Selenium | 10.7 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 215 | mcg | 23.9% |
| vitamin B1 | 0.029 | mg | 2.4% |
| vitamin B2 | 0.106 | mg | 8.2% |
| vitamin B3 | 0.338 | mg | 2.1% |
| vitamin B6 | 0.054 | mg | 3.2% |
| vitamin B9 | 11 | mcg | 2.8% |
| vitamin B12 | 0.146 | mcg | 6.1% |
| vitamin C | 0.612 | mg | 0.7% |
| vitamin D | 0.254 (10 IU) | mcg | 1.7% |
| vitamin E | 1.32 | mg | 8.8% |
| vitamin K | 21.6 | mcg | 18.0% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 73.6 | mg | 7.4% |
| iron | 0.688 | mg | 3.8% |
| magnesium | 10.1 | mg | 2.5% |
| phosphorus | 75.9 | mg | 10.8% |
| potassium | 132 | mg | 5.1% |
| sodium | 242 | mg | 10.5% |
| zinc | 0.413 | mg | 3.8% |
| copper | 0.052 | mg | 5.8% |
| manganese | 0.224 | mg | 9.7% |
| selenium | 10.7 | mcg | 19.5% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 109 | mg | 15.6% | 130% |
| Isoleucine | 206 | mg | 14.7% | 131% |
| Leucine | 367 | mg | 13.4% | 115% |
| Lysine | 261 | mg | 12.4% | 104% |
| Methionine | 200 | mg | 19.0% | 166% |
| Phenylalanine | 389 | mg | 22.2% | 181% |
| Threonine | 185 | mg | 17.6% | 141% |
| Tryptophan | 54 | mg | 19.3% | 156% |
| Valine | 250 | mg | 13.7% | 119% |
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Values per 100 g
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Recipe
See full recipeIngredients
- Plain flour 150 g
- Baking powder 1 tsp
- Baking soda 1/2 tsp
- Ground cinnamon 2 tsp
- Salt 1/4 tsp
- Eggs 3 large
- Light brown sugar 160 g
- Vegetable oil 130 ml
- Carrots, finely grated 180 g
- Vanilla extract 1.5 tsp
- Cream cheese, full-fat, cold 150 g
- Butter, softened 50 g
- Powdered sugar 160 g
Instructions
- 1
Heat the oven to 180C and grease and line two 20 cm round cake tins.
- 2
Whisk the flour, baking powder, baking soda, cinnamon and salt together in a bowl.
- 3
In a second bowl, whisk the eggs with the brown sugar, oil and 1 tsp of the vanilla until smooth, then stir in the carrots.
- 4
Fold the dry ingredients into the carrot mixture until just combined and divide the batter between the tins.
- 5
Bake for 25-30 minutes, until a skewer comes out clean, then cool completely on a rack.
- 6
For the frosting, beat the butter until smooth, beat in the cream cheese briefly, then add the powdered sugar and remaining vanilla and beat until thick.
- 7
Sandwich the cakes with half of the frosting, spread the rest on top and chill for 30 minutes before slicing.