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Provides fiber, healthy fats, and beta-carotene
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Honey carrot oat hazelnut cake (75 g) has 253 calories. That works out to 337 calories per 100 g. It contains 33.6 g of carbs, 4.6 g of protein, 11.9 g of fat and 3.4 g of fiber. Its 1 mg of Manganese covers 42% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 slice (medium) · 75 g
253
KCAL / 75G
Carbs
33.6g
· 12% DV
Protein
4.6g
· 9% DV
Fat
11.9g
· 15% DV
Fiber
3.4g
· 12% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 52% · Protein 7% · Fat 41%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 253 kcal | |
| Total fat | 11.9 g | 15% |
| Saturated fat | 1.99 g | 10% |
| Trans fat | 0.02 g | |
| Sodium | 158 mg | 7% |
| Total carbohydrate | 33.6 g | 12% |
| Fiber | 3.4 g | 12% |
| Protein | 4.6 g | 9% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 slice (medium) | 75 g | 253 kcal |
| 1 slice (thin) | 45 g | 152 kcal |
| 1 piece (small) | 50 g | 169 kcal |
| 100 g | 100 g | 337 kcal |
| 1 slice (thick) | 110 g | 371 kcal |
| 1 piece (large) | 140 g | 472 kcal |
| 1 serving (extra large) | 150 g | 506 kcal |
| 2 slice (double) | 150 g | 506 kcal |
Calculated from 337 calories per 100 g.
Mix grated carrot with oats, eggs, honey and the other cake ingredients, then fold in chopped hazelnuts. Bake in a prepared tin until a skewer comes out clean, and let the cake cool before slicing.
It can be part of breakfast, but it is still a sweet cake rather than a complete meal. Pairing a slice with plain yogurt or another protein-rich food makes for a more filling start to the day.
Yes, maple syrup can replace honey, though it gives the cake a different flavor and may affect its moisture. Add it in place of the honey and check that the batter is not unusually runny.
No, peeling is not essential if the carrots are washed and scrubbed well. Peeling gives the cake a smoother appearance, while leaving the skin on can add a slightly more rustic texture.
Yes, quick oats can work, but they absorb moisture and create a softer, less distinct texture than rolled oats. Avoid substituting a much larger amount without adjusting the rest of the batter.
Overbaking is a common reason, and oats can also absorb moisture as the cake sits. Take it out when a skewer has only a few moist crumbs, and store cooled slices in an airtight container.
Insert a skewer into the center; it should come out clean or with a few moist crumbs, not wet batter. The top should feel set, since the grated carrot can make the crumb moist even when fully baked.
Keep the cooled cake in an airtight container in the refrigerator, where its moist carrot crumb stays fresher than it would on the counter. Bring a slice toward room temperature before serving for a softer texture.
Yes, freeze it in individual slices wrapped securely so you can thaw only what you need. Defrost in the refrigerator; if the cake has cream-cheese frosting, freezing it separately helps preserve the topping's texture.
Cream-cheese frosting is a classic match because its tangy flavor balances the honey and carrot. For a less rich topping, serve the cake with plain yogurt or simply scatter extra chopped hazelnuts over it.
Vitamins
Vitamin A
165µg · 18% DV
Vitamin E
2.33mg · 16% DV
Biotin
3.9µg · 13% DV
B1
0.14mg · 12% DV
Minerals
Manganese
0.96mg · 42% DV
Copper
0.23mg · 26% DV
Selenium
11µg · 20% DV
Phosphorus
122mg · 17% DV
Sodium
158mg · 7% DV
Potassium ⭐
164mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 253 calories in 1 slice (medium) (75 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Honey carrot oat hazelnut cake brings together grated carrot, oats, honey and chopped hazelnuts in a home-style bake. It is a variation on carrot cake rather than a dish tied to one particular place, with oats adding a heartier feel and hazelnuts bringing a nutty finish.
The crumb is usually moist, with gentle sweetness from the honey and carrot and a little crunch from the nuts. Serve a slice with tea or coffee, as an afternoon treat or alongside breakfast. It provides fibre and beta-carotene, while hazelnuts contribute satisfying fats. For a lighter pairing, try it with plain yoghurt or an unsweetened drink.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.99g
MONOUNSATURATED
6.54g
POLYUNSATURATED
2.09g
Omega 6:3 ratio 33.2:1
Above the ideal 4:1 (33.2:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.