Cake or cupcake, carrot
See how Cake or cupcake, carrot affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Composition
Cake or cupcake, carrot is made up of 26.7% water, 17.5% fat, 38.5% sugars, and 0% alcohol.
Water | 26.7% |
Fat | 17.5% |
Sugars | 38.5% |
Alcohol | 0% |
Total solids
73.3%
Freezing properties
Certain ingredients lower the freezing point of water, which is what makes ice cream soft and scoopable.
Learn more about freezing point depression
Freezing point depression factor
(Also known as PAC)
46.8%
Similar to 46.8 g of sucrose dissolved in 100g of water
Sweetness
Cake or cupcake, carrot is 38.5% as sweet as table sugar.
Relative sweetness
(Also known as POD)
38.5%
Nutrition
Cake or cupcake, carrot has 374 kcal per 100g.
| Calories | 374 kcal |
| Total fat | 17.5 g |
| Saturated fat | 3.2 g |
| Trans fat | 0 g |
| Carbohydrates | 51.8 g |
| Sugars | 38.5 g |
| Fiber | 1.1 g |
| Protein | 2.5 g |