Carrot cake and diet

Carrot cake is very popular. Not only because it is aromatic and has a distinct, original taste. Carrot cake – because its main ingredient is carrots – is widely considered healthy. Is it really like that? Check what nutrients and how many calories a carrot cake has.

    History of carrot cakes

    The carrot cake was already known in the Middle Ages. The first carrot cake recipe appeared in a French cookbook published in Great Britain in 1827. At this time, carrots were first used as an ingredient in desserts. In the original version they were carrot puddings, in which carrots Served as a natural sweetener in exchange for sugar, which was very expensive.

    Carrot cake gained popularity again in Great Britain in the 20th century during World War II and was the result of rationalization of food during this period. War II, carrot cake went to America and found a place on the menu of local restaurants. The flourishing popularity of carrot cake in America occurred in the 1970s, when it began to be seen as healthy.

    Carrot cake – composition

    The main ingredient of carrot cake is grated carrots. To prepare the dough, eggs and oil are also used, which are mixed with carrots (wet ingredients) as well as flour, sugar, baking soda or baking powder and spices (dry ingredients).

    Wet ingredients are combined with dry ingredients to obtain a dense, lumpy mass. The dough is baked for about an hour in rectangular or round baking trays. After baking, the dough is soft and moist due to the presence of carrots, and is more like a bread than a dough. Carrot cake can also be made in a gluten-free version. It is enough to replace ordinary flour with rice or potato flour! Spices are often added to the dough, e.g. cinnamon, cloves, cardamom, nuts and dried fruit, which enriches its taste. Other additions to this cake include pineapple and apples.

    Most important benefits of carrots
    Most important benefits of carrots

    Carrot cake is served without any additions or with icing, white cheese topping and nutty sprinkles. In restaurants it is usually served cut into squares. You can also buy packaged carrot cake in grocery stores.

    Nutritrional values (per 100g)

    Caloric value – 415 kcal

    Protein – 5.1 g

    Fat – 9.8 g

    Saturated Fat – 1.472 g

    Monounsaturated Fat – 4.036 g

    Polyunsaturated Fat – 3.307 g

    Carbohydrates – 79.2 g

    Minerals

    Sodium – 567.0 mg

    Potassium – 169.0 mg

    Calcium – 172.0 mg

    Phosphorus – 247.0 mg

    Magnesium – 8.0 mg

    Copper – 0.05 mg

    Iron – 1.8 mg

    Zinc – 0.20 mg

    Vitamins

    Vitamin B1 – 0.265 mg

    Vitamin B2 – 0.170 mg

    Niacin – 2.205 mg

    Folates – 67.0 mcg

    Vitamin B12 – 0.04 mcg

    Vitamin B6 – 0.08 mg

    Vitamin A – 1197.0 IU

    Vitamin C – 1.2 mg  

    Carrot cake – is it healthy?

    Carrot cake is a high-calorie product. 100 g of dough provides up to 415 kcal. In addition, carrot cake is a source of fat and sucrose. However, it is not a source of dietary fiber. Carrot cake should therefore not be eaten in excess. It is also not a suitable choice for people who are slimming.

    Due to the presence of carrots, the carrot cake contains some vitamins and minerals, including phosphorus, selenium, iron and calcium as well as B vitamins and vitamin A , but in small quantities.

    Carrot cake – diet carrot cake

    Carrot cake can be prepared in a healthier version by modifying the ingredients used to make it. Instead of wheat flour, you can use whole wheat flour, buckwheat flour or spelled flour.

    Honey will work well as a sugar substitute. You can also opt out of icing or prepare a creamy topping from lean cottage cheese. Carrots also bake carrot cookies, carrot muffins and carrot cakes, which are a regional dish in Switzerland.

    It is also worth enriching the dough with nuts, linseed and dried fruit, which will make carrot dough a source of omega-3 fatty acids.

    It should be remembered that carrot cake is a sweet baking and should not be eaten too often, even in the dietary version.