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Leek and carrot cake with corn flour Calories
Savory vegetable cake made with corn flour
In season: Autumn · Winter · Spring
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 slice (medium) of Leek and carrot cake with corn flour (70 g) has 160 calories. That works out to 228 calories per 100 g. It contains 17.4 g of carbs, 4.5 g of protein, 8.1 g of fat and 2 g of fiber. Its 199.5 µg of Vitamin A covers 22% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Leek and carrot cake with corn flour Nutrition Facts
Selected: 1 slice (medium) · 70 g
160
KCAL / 70G
Carbs
17.4g
· 6% DV
Protein
4.5g
· 9% DV
Fat
8.1g
· 10% DV
Fiber
2g
· 7% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 43% · Protein 11% · Fat 46%
Leek and carrot cake with corn flour nutrition facts table · 1 slice (medium) (70 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 160 kcal | |
| Total fat | 8.1 g | 10% |
| Saturated fat | 1.68 g | 8% |
| Trans fat | 0.02 g | |
| Sodium | 217 mg | 9% |
| Total carbohydrate | 17.4 g | 6% |
| Fiber | 2 g | 7% |
| Protein | 4.5 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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How Many Calories in 1 Slice of Leek and carrot cake with corn flour?
| Serving | Amount | Calories |
|---|---|---|
| 1 slice (medium) | 70 g | 160 kcal |
| 1 piece (small) | 30 g | 68 kcal |
| 1 slice (thin) | 45 g | 103 kcal |
| 1 slice (thick) | 95 g | 217 kcal |
| 100 g | 100 g | 228 kcal |
| 1 cup (diced) | 110 g | 251 kcal |
| 1 serving (medium) | 120 g | 274 kcal |
| 1 piece (large) | 140 g | 319 kcal |
| 1 serving (large) | 180 g | 410 kcal |
Calculated from 228 calories per 100 g.
Frequently Asked Questions About Leek and carrot cake with corn flour
How do you make leek and carrot cake with corn flour?
Leek and carrot cake with corn flour is made by mixing softened, sautéed leek and grated carrot into a savoury batter with eggs, corn flour and a raising agent. Bake the mixture in a greased pan until the centre is set, then let it rest before slicing.
Is leek and carrot cake with corn flour sweet or savoury?
Leek and carrot cake with corn flour is savoury. Carrots add a little natural sweetness, but leek and seasoning give the cake its savoury character; recipes may also include cheese or herbs rather than the sugar and frosting used for sweet cakes.
Can you use cornstarch instead of corn flour in leek and carrot cake with corn flour?
No, cornstarch is not a like-for-like substitute for corn flour in leek and carrot cake with corn flour. Corn flour is ground corn and contributes structure and texture, while cornstarch is a concentrated thickener that can make the crumb gummy.
Should you cook the leek before adding it to leek and carrot cake with corn flour?
Yes, soften the leek in a pan before adding it to leek and carrot cake with corn flour. Raw leek can stay firm and taste sharp, while sautéing also releases some moisture that might otherwise make the middle of the cake wet.
Why is leek and carrot cake with corn flour crumbly?
Leek and carrot cake with corn flour can crumble if it has too little binding from the eggs, too much dry flour, or is sliced while hot. Measure the dry ingredients carefully and allow the baked cake to rest before cutting.
What cheese goes well in leek and carrot cake with corn flour?
Feta or a mild, firm cheese works well in leek and carrot cake with corn flour. Feta adds a salty, tangy contrast to the vegetables; reduce any extra salt in the batter and crumble the cheese through rather than adding a thick layer.
What can you serve with leek and carrot cake with corn flour?
Serve leek and carrot cake with corn flour with a crisp green salad, plain yogurt, or soup. The cake is rich and savoury, so a fresh or lightly acidic accompaniment balances it better than another heavy side.
How should you store leek and carrot cake with corn flour?
Store leek and carrot cake with corn flour in a covered container in the refrigerator once it has cooled. Because it contains cooked vegetables and egg, do not leave it sitting out for an extended period; reheat only the portion you plan to eat.
Can you freeze leek and carrot cake with corn flour?
Yes, leek and carrot cake with corn flour freezes well when wrapped in individual portions after cooling. Thaw a portion in the refrigerator and warm it in the oven or a pan; the texture may be slightly softer after thawing.
Can you make leek and carrot cake with corn flour without dairy?
Yes, you can make leek and carrot cake with corn flour without dairy by leaving out cheese and using a suitable non-dairy liquid in the batter. Keep the batter moist but not runny, since the vegetables also release liquid as the cake bakes.
Leek and carrot cake with corn flour Vitamins & Minerals
Vitamins
Vitamin A
199.5µg · 22% DV
Biotin
4.9µg · 16% DV
Vitamin K
12.6µg · 11% DV
B2
0.1mg · 8% DV
Minerals
Phosphorus
83mg · 12% DV
Selenium
6.3µg · 11% DV
Sodium
217mg · 9% DV
Manganese
0.15mg · 7% DV
Potassium ⭐
130mg · 4% DV
Leek and carrot cake with corn flour Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Leek and carrot cake with corn flour
To burn the 160 calories in 1 slice (medium) (70 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.
What is Leek and carrot cake with corn flour?
Leek and carrot cake with corn flour is a savoury bake made by folding sliced leek and grated carrot into a corn-flour batter. It is best understood as a home-style vegetable cake rather than a dish with one firmly established regional origin. Corn flour gives the crumb a slightly grainy texture, while the leek softens as it cooks and the carrot lends a gentle sweetness.
Serve it in slices for breakfast, a tea-time snack or a light lunch; it also travels well for packed meals. A crisp salad or a spoonful of plain yoghurt makes a fresh contrast. The vegetables contribute some fibre, but the cake is still fairly energy-dense for its size. Pair a slice with greens if you want a lighter plate.
How Nutritious Is Leek and carrot cake with corn flour?
Nutrient density
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.
Satiety score
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.
Is Leek and carrot cake with corn flour Processed?
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.
Does Leek and carrot cake with corn flour Contain Allergens?
Contains these allergens:
Which Diets Is Leek and carrot cake with corn flour Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Leek and carrot cake with corn flour Fat Profile
SATURATED
1.68g
MONOUNSATURATED
3.36g
POLYUNSATURATED
1.68g
Omega 6:3 ratio 49:1
Above the ideal 4:1 (49:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.