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Ingredients

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Nutrient Fingerprint

The radar chart below the tags shows this recipe's nutritional fingerprint — how much of your daily reference intake one serving covers across eight key nutrients: Protein, Fibre, Calcium, Iron, Magnesium, Vitamin C, Folate and Omega-3. The bars alongside show the same information at a glance. Green = 30% or more of your daily target. Amber = 10–29%. Grey = under 10%.

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Nutrition breakdown

The full nutrition panel below the log section shows macros and micronutrients per serving. Click any nutrient name to see its complete profile including food sources, body functions and daily targets.

Glycemic Index & Load

Where enough ingredient data exists, a Glycemic Index & Load card appears below the log section. GI is a weighted average across all carb-contributing ingredients — it shows how fast this recipe raises blood glucose. GL per serving is the more practical number: GL = GI × carbs per serving ÷ 100. A low-GI recipe can still carry a high GL if it is large and carb-dense. Click the ? on that card for a full explanation, or read the full article.

Nutrition score

The score out of 100 in the image header reflects micronutrient breadth, fibre, protein and polyphenol content — with penalties for high saturated fat, sodium or added sugar. It's a measure of overall nutritional quality, not just calories. Scores of 90+ are exceptional.

💡 Values are estimates based on raw ingredient weights. Cooking methods and exact portions will affect actual nutrient intake.
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Vegan Carrot, Ginger & Walnut Cake
Vegan Carrot, Ginger & Walnut Cake
23 Nutrition score
Dessert 🥄 20 min prep 🔥 35 min cook 👤 8 servings

A completely plant-based carrot cake using flax eggs instead of chicken eggs. Grated carrot provides moisture, dates provide sweetness, and the flax gel binds everything together. Fresh ginger instead of ground gives it a sharper, more vibrant heat. Tastes indistinguishable from the egg version.

vegan gluten free dairy free high vitamin a high fibre no refined sugar make ahead
Nutrient Fingerprint % of adult daily reference intake · per serving
💪 Protein
12%
🌾 Fibre
16%
🦴 Calcium
11%
⚡ Iron
23%
🌿 Magnesium
24%
🍊 Vitamin C
2%
🍃 Folate
12%
🫀 Omega-3
75%

Based on UK dietary reference values. Capped at 100% per nutrient.

💡 Make it your own: feel free to add, swap or leave out ingredients to suit your taste or what's in your cupboard. Just remember — if you change what's in the recipe, update the ingredients in your Day Tracker too, so your nutrition numbers stay accurate.
Ingredients (per serving)
Method
  1. 1 Make the flax eggs first: mix the ground flaxseed with 60ml (4 tablespoons) cold water. Stir and leave for 5 minutes until gelled.
  2. 2 Preheat oven to 180°C (160°C fan). Grease a 20cm round cake tin and line with baking paper.
  3. 3 Soak the pitted dates in boiling water for 10 minutes, drain and blend to a smooth paste.
  4. 4 Peel and finely grate the carrots. Squeeze the grated carrot firmly in a clean cloth to remove as much moisture as possible — wet carrot makes dense cake. Finely grate the fresh ginger on the smallest side of the grater.
  5. 5 Blend the rolled oats to a fine flour. Add the cinnamon, baking powder and a pinch of salt.
  6. 6 In a large bowl combine the flax gel, date paste and a small glug of sunflower oil (about 3 tablespoons). Fold in the oat flour mixture until just combined. Fold in the grated carrot and ginger. Fold in most of the roughly broken walnuts, keeping a handful for the top.
  7. 7 Spoon into the prepared tin. Scatter the reserved walnuts over the surface and press in lightly.
  8. 8 Bake 33–37 minutes until a skewer comes out clean. Cool in the tin for 20 minutes before turning out. This cake is best the day after baking when the carrot moisture has distributed evenly through the crumb. Keeps refrigerated for 5 days.
🔄 Cook Once, Eat Twice These recipes share key ingredients — cook in batch and you're halfway there
Carrot, Walnut & Cinnamon Cake Dessert
Carrot, Walnut & Cinnamon Cake
Shares: Carrots, old, raw, Rolled Oats
⏱ 55 min
🥜 Snack
Carrot & Ginger Muffins
Shares: Carrots, old, raw, Rolled Oats
⏱ 37 min

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How to read GI & GL

GI (Glycemic Index) rates how fast the carbohydrates in a food raise blood glucose compared to pure glucose (= 100). Low GI ≤ 55 means a slow, steady rise. But GI says nothing about how much carbohydrate you're actually eating.

GL (Glycemic Load) fixes that. It multiplies GI by the actual grams of carbohydrate per serving: GL = GI × carbs per serving ÷ 100. This makes it the more useful number for real-world blood sugar management.

Why they can disagree — a food with low GI can still carry a high GL if the serving is large and carb-dense. Red lentil dal with brown rice is a good example: lentils and brown rice both have low-to-medium GI (slow-burning), but a full serving delivers a lot of total carbohydrate, so the GL is high — meaning a sustained, steady glucose rise rather than a spike.

Low GL ≤ 10 Modest total glucose impact per serving.
Medium GL 11–19 Moderate impact — manageable for most people.
High GL ≥ 20 Significant carb load per serving. Consider a smaller portion or adding more non-starchy veg.

GI shown is a carb-weighted average across all recipe ingredients with GI data. Source: Atkinson et al., Am J Clin Nutr 2021.

Glycemic Index & Load
53
GI Score
🟢 Low GI
17
GL / Serving
Medium Load

This recipe has a low glycemic impact — blood glucose rises slowly and steadily after eating, helping maintain energy and reduce insulin spikes.

GI is a weighted average across carb-contributing ingredients. GL = GI × carbs per serving ÷ 100. Source: Atkinson et al., International Tables of GI & GL Values 2021, Am J Clin Nutr.

Nutrition per serving
1067 kJ
Energy (kJ)
255 kcal
Energy (kcal)
33.3 g
Carbohydrate
14.2 g
Total Sugars
11.9 g
Fat
5.8 g
Protein
4.8 g
Fibre (NSP)
162 mg
Sodium
0.4 g
Salt
86 kcal
Energy (kcal, CoFID)
Micronutrient
Vitamin A (RE) 736 µg
Potassium 381 mg
Phosphorus 285 mg
Chloride 140 mg
Calcium 73.7 mg
Magnesium 72.3 mg
Folate 24 µg
Choline 17 mg
Vitamin K 2.7 µg
Selenium 2.3 µg
Niacin equivalents (NE) 2.2 mg
Iron 2 mg
Chromium 1.7 µg
Manganese 1.7 mg
Zinc 1.2 mg
Niacin (B3) 0.858 mg
Vitamin C 0.838 mg
Pantothenic Acid (B5) 0.665 mg
Vitamin E (alpha-TE) 0.487 mg
Thiamin (B1) 0.416 mg
Copper 0.356 mg
Vitamin B6 0.242 mg
Riboflavin (B2) 0.055 mg
Minerals
Iodine 4.3 µg
Fatty acids
Polyunsaturated fat (PUFA) 7.4 g
Monounsaturated fat 2.2 g
Saturated fat 1.5 g
Trans fat 0.003 g
Sugars (breakdown)
Fructose 6.1 g
Glucose (dextrose) 5.7 g
Sucrose 2.3 g
Lipids
Cholesterol 0.075 mg
Carbohydrate (breakdown)
Starch 19.1 g
Amino acids
Glutamic acid 1.4 g
Aspartic acid 0.478 g
Leucine 0.426 g
Arginine 0.371 g
Valine 0.305 g
Proline 0.301 g
Phenylalanine 0.281 g
Serine 0.267 g
Alanine 0.25 g
Isoleucine 0.242 g
Glycine 0.222 g
Tyrosine 0.199 g
Threonine 0.189 g
Lysine 0.178 g
Histidine 0.139 g
Methionine 0.136 g
Cysteine 0.106 g
Tryptophan 0.073 g
Phytosterols & stanols
Plant sterols (total) 18.5 mg
β-Sitosterol 13 mg
Campesterol 2.8 mg
Stigmasterol 2.8 mg
Plant stanols (total) 1.3 mg
Carotenoids
Beta-carotene 3433 µg
Proximate
Water 40.2 g
Vitamins
Biotin (Vitamin B7) 7.5 µg
Fats & Fatty Acids
Omega-6 (Linoleic acid) 5.1 g
Omega-3 (Alpha-linolenic acid) 1.5 g
Flavonols
Quercetin 0.202 mg
Flavanols (Flavan-3-ols)
Epicatechin (-) 0.39 mg
Catechin (+) 0.269 mg
Anthocyanins
Cyanidin (total glycosides) 0.319 mg
Isoflavonoids
Genistein 0.001 mg
Isoflavonoids (total) 0.001 mg

Nutritional values calculated from Nutriofia food database per serving. Actual values may vary based on preparation method.