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Baked cake with carrot and cinnamon, made with less sugar and fat than conventional cake.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Low-sugar, low-fat carrot cinnamon cake (80 g) has 179 calories. That works out to 224 calories per 100 g. It contains 31.2 g of carbs, 4.4 g of protein, 4.4 g of fat and 1.8 g of fiber. Its 0.3 mg of Manganese covers 12% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 80 g
179
KCAL / 80G
Carbs
31.2g
· 11% DV
Protein
4.4g
· 9% DV
Fat
4.4g
· 6% DV
Fiber
1.8g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 69% · Protein 10% · Fat 21%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 179 kcal | |
| Total fat | 4.4 g | 6% |
| Saturated fat | 0.96 g | 5% |
| Trans fat | 0 g | |
| Sodium | 144 mg | 6% |
| Total carbohydrate | 31.2 g | 11% |
| Fiber | 1.8 g | 6% |
| Protein | 4.4 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 piece (medium) | 80 g | 179 kcal |
| 1 serving (extra small) | 45 g | 101 kcal |
| 1 slice (thin) | 50 g | 112 kcal |
| 1 piece (small) | 60 g | 134 kcal |
| 1 slice (medium) | 80 g | 179 kcal |
| 1 serving (medium) | 85 g | 190 kcal |
| 100 g | 100 g | 224 kcal |
| 1 piece (large) | 110 g | 246 kcal |
| 1 serving (large) | 120 g | 269 kcal |
| 1 cup (chopped) | 130 g | 291 kcal |
Calculated from 224 calories per 100 g.
Low-sugar, low-fat carrot cinnamon cake is made with grated carrots, cinnamon, flour, eggs, and reduced amounts of sugar and fat. Mix the wet and dry ingredients only until combined; overmixing can make the cake tough. Follow a recipe designed for reduced sugar and fat, since substitutions affect texture.
Low-sugar, low-fat carrot cinnamon cake can turn soggy if the carrots release too much moisture, the batter is overmixed, or the cake is underbaked. Finely grate the carrots and avoid opening the oven repeatedly while it bakes, which can interfere with even cooking.
Low-sugar, low-fat carrot cinnamon cake has less sugar and fat than conventional cake, but it is still a sweet baked food made with flour. “Low-sugar” does not mean sugar-free, and the frosting or toppings you add can change the overall balance.
Low-sugar, low-fat carrot cinnamon cake without a perishable topping can be kept in an airtight container in a cool, dry place. Refrigerate it if it has cream-cheese frosting or another dairy-based topping, and cover it well to keep it from drying out.
Yes, low-sugar, low-fat carrot cinnamon cake freezes well. Let it cool completely, wrap individual slices tightly, and place them in a sealed freezer-safe container. Thaw before serving; freezing the cake without frosting helps preserve its texture.
Wash the carrots well and grate them finely for low-sugar, low-fat carrot cinnamon cake. Peeling is optional if the skins are clean and tender, but removing them gives a smoother texture. Coarsely grated carrots can leave noticeable pieces in the crumb.
Cream-cheese frosting is the classic topping for low-sugar, low-fat carrot cinnamon cake. For a lighter serving, leave the cake unfrosted or serve it with plain yogurt; a sweet frosting adds sugar and fat that the reduced-sugar, reduced-fat recipe avoids.
Yes, but use a sweetener intended for baking in low-sugar, low-fat carrot cinnamon cake. Sugar also contributes moisture and structure, so replacing all of it can change the crumb and browning; a recipe developed for that sweetener is more reliable.
Some people with diabetes may fit low-sugar, low-fat carrot cinnamon cake into their meal plan, but it still contains carbohydrates and is not sugar-free. Portion size and personal glucose management matter, so ask your doctor or dietitian if you need individualized guidance.
Serve low-sugar, low-fat carrot cinnamon cake with unsweetened tea or coffee to complement its cinnamon flavor without adding more sweetness. Fresh fruit also works alongside a plain slice, while cream-cheese frosting is an option when you want a more traditional dessert.
Vitamins
B2
0.13mg · 10% DV
Vitamin A
88µg · 10% DV
B1
0.1mg · 8% DV
Biotin
2.4µg · 8% DV
Minerals
Manganese
0.28mg · 12% DV
Selenium
6.4µg · 12% DV
Phosphorus
76mg · 11% DV
Copper
0.08mg · 9% DV
Sodium
144mg · 6% DV
Potassium ⭐
128mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 179 calories in 1 piece (medium) (80 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.
Low-sugar, low-fat carrot cinnamon cake is a baked cake made with grated carrot and cinnamon, with less sugar and fat than a conventional version. The carrot helps keep the crumb moist and tender, while cinnamon gives it a warm, fragrant flavour.
It works as a teatime slice, an afternoon snack or a simple dessert, whether served at home or shared at a gathering. Although it is lighter in sugar and fat than many cakes, it is still mainly a flour-based, carbohydrate-rich bake; it provides 224 calories per 100 g. For a modest snack, serve a smaller slice with tea or pair it with plain yoghurt.
Low
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
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.96g
MONOUNSATURATED
1.76g
POLYUNSATURATED
1.04g
Omega 6:3 ratio 16:1
Above the ideal 4:1 (16:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.