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Carrot Cake - Sara Lee - 400g

Carrot Cake - Sara Lee - 400g

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Barcode: 9310135026693 (EAN / EAN-13)

Quantity: 400g

Packaging: Box, Frozen

Brands: Sara Lee

Categories: Snacks, Desserts, Sweet snacks, Frozen foods, Biscuits and cakes, Frozen desserts, Cakes, Carrot cakes

Stores: Woolworths

Countries where sold: Australia

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Health

Nutrition

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    Nutri-Score E

    Bad nutritional quality
    • icon

      What is the Nutri-Score?


      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

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    Negative points: 20/55

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      Calories

      4/10 points (1470kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

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      Sugar

      8/15 points (30.4g)

      A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

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      Salt

      4/20 points (0.87g)

      A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

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    Positive points: 0/10

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      Fiber

      0/5 points (0g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

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      Details of the calculation of the Nutri-Score


      ⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.
      ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 30

      This product is not considered a beverage for the calculation of the Nutri-Score.

      Points for proteins are not counted because the negative points greater than or equal to 11.

      Nutritional score: 20 (20 - 0)

      Nutri-Score: E

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    Compared to: Carrot cakes
    Energy 1,470 kj
    (351 kcal)
    -6%
    Fat 18 g -1%
    Saturated fat 4.8 g +13%
    Carbohydrates 42.8 g -9%
    Sugars 30.4 g +4%
    Fiber ?
    Proteins 4 g -12%
    Salt 0.87 g +45%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 30.128 %

Ingredients

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    37 ingredients


    Sugar, Carrots (15%), Wheat Flour (Thiamino), Canola Oil, Egg, Neufchatel Cheese (7%) [Milk, Cream, Milk Solids, Salt, Vegetable Gum (410), Lactic Acid, Starter Culture], Vegetable Margarine, Pineapple, Walnuts, Glucose Syrup, Butter, Thickener (1412), Raising Agents (450, 500), Cinnamon, Salt, Cocoa, Emulsifiers (Vegetable - 477, 471, 475), Vegetable Gum (414), Citric Acid. Contains Egg, Milk, Walnuts and Wheat. May Contain Traces of Soy, Peanuts and Other Tree Nuts.
    Allergens: Eggs, Gluten, Milk, Nuts
    Traces: Nuts, Peanuts, Soybeans

Food processing

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    Ultra processed foods


    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E1412 - Distarch phosphate
    • Additive: E414 - Acacia gum
    • Additive: E450 - Diphosphates
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E475 - Polyglycerol esters of fatty acids
    • Additive: E477 - Propane-1‚2-diol esters of fatty acids
    • Ingredient: Emulsifier
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Thickener

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    Learn more about the NOVA classification

Additives

  • E270 - Lactic acid


    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia
  • E330 - Citric acid


    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • E414 - Acacia gum


    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    Source: Wikipedia
  • E450 - Diphosphates


    Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

    These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

    Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

    Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

  • E471 - Mono- and diglycerides of fatty acids


    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

  • E500 - Sodium carbonates


    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

Ingredients analysis

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    Palm oil content unknown


    Unrecognized ingredients: Thiamino, Neufchatel-cheese, Vegetable-gum, 410, 1412, 450, 500, 477, 471, 475, Vegetable-gum, 414, May-contain

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Non-vegan


    Non-vegan ingredients: Egg, Milk, Cream, Milk solids, Butter

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Vegetarian status unknown


    Unrecognized ingredients: Thiamino, Neufchatel-cheese, Vegetable-gum, 410, 1412, 450, 500, 477, 471, 475, Vegetable-gum, 414, May-contain

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    : Sugar, Carrots 15%, Wheat Flour (Thiamino), Canola Oil, Egg, Neufchatel Cheese 7% (Milk, Cream, Milk Solids, Salt, Vegetable Gum (410), Lactic Acid, Starter Culture), Vegetable Margarine, Pineapple, Walnuts, Glucose Syrup, Butter, Thickener (1412), Raising Agents (450, 500), Cinnamon, Salt, Cocoa, Emulsifiers (Vegetable, 477, 471, 475), Vegetable Gum (414), Citric Acid, May Contain
    1. Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 15 - percent_max: 57
    2. Carrots -> en:carrot - vegan: yes - vegetarian: yes - ciqual_food_code: 20009 - percent_min: 15 - percent: 15 - percent_max: 15
    3. Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 7 - percent_max: 15
      1. Thiamino -> en:thiamino - percent_min: 7 - percent_max: 15
    4. Canola Oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 7 - percent_max: 15
    5. Egg -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 7 - percent_max: 15
    6. Neufchatel Cheese -> en:neufchatel-cheese - percent_min: 7 - percent: 7 - percent_max: 7
      1. Milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 1 - percent_max: 7
      2. Cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 3.5
      3. Milk Solids -> en:milk-solids - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 2.33333333333333
      4. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.87
      5. Vegetable Gum -> en:vegetable-gum - percent_min: 0 - percent_max: 0.87
        1. 410 -> en:410 - percent_min: 0 - percent_max: 0.87
      6. Lactic Acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.87
      7. Starter Culture -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.87
    7. Vegetable Margarine -> en:vegetable-margarine - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7
    8. Pineapple -> en:pineapple - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7
    9. Walnuts -> en:walnut - vegan: yes - vegetarian: yes - ciqual_food_code: 15023 - percent_min: 0 - percent_max: 7
    10. Glucose Syrup -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 6.125
    11. Butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 5.44444444444444
    12. Thickener -> en:thickener - percent_min: 0 - percent_max: 4.9
      1. 1412 -> en:1412 - percent_min: 0 - percent_max: 4.9
    13. Raising Agents -> en:raising-agent - percent_min: 0 - percent_max: 4.45454545454545
      1. 450 -> en:450 - percent_min: 0 - percent_max: 4.45454545454545
      2. 500 -> en:500 - percent_min: 0 - percent_max: 2.22727272727273
    14. Cinnamon -> en:cinnamon - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.08333333333333
    15. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.87
    16. Cocoa -> en:cocoa - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 18100 - percent_min: 0 - percent_max: 0.87
    17. Emulsifiers -> en:emulsifier - percent_min: 0 - percent_max: 0.87
      1. Vegetable -> en:vegetable - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.87
      2. 477 -> en:477 - percent_min: 0 - percent_max: 0.435
      3. 471 -> en:471 - percent_min: 0 - percent_max: 0.29
      4. 475 -> en:475 - percent_min: 0 - percent_max: 0.2175
    18. Vegetable Gum -> en:vegetable-gum - percent_min: 0 - percent_max: 0.87
      1. 414 -> en:414 - percent_min: 0 - percent_max: 0.87
    19. Citric Acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.87
    20. May Contain -> en:may-contain - percent_min: 0 - percent_max: 0.87

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Data sources

Product added on by foodorigins
Last edit of product page on by kiliweb.
Product page also edited by archanox, openfoodfacts-contributors, packbot, yuka.sY2b0xO6T85zoF3NwEKvlhNgcv6HjR7ZMTbmhhKxmcvXApHSPtVR76fnI6g.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.