Lets compare vitamin content per 5 ounces of Carrots vs Cake, pound, commercially prepared, fat-free:
Raw Carrots have 28.8 times more Vitamin A, 1.4 times more Vitamin B3, 11.5 times more Vitamin B6, more Vitamin C, 66 times more Vitamin E and 132 times more Vitamin K than Cake, pound, commercially prepared, fat-free.
While Cake, pound, commercially prepared, fat-free contains 1.9 times more Vitamin B1, 5.2 times more Vitamin B2, 1.3 times more Vitamin B5 and 2.3 times more Vitamin B9 than Raw Carrots.
Both Raw Carrots as well as Cake, pound, commercially prepared, fat-free have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Carrots vs Cake, pound, commercially prepared, fat-free:
Raw Carrots have 2.9 times more Potassium and 2.8 times more Water than Cake, pound, commercially prepared, fat-free.
While Cake, pound, commercially prepared, fat-free contains 1.3 times more Calcium, 1.3 times more Copper, 6.9 times more Iron, 4.2 times more Phosphorus, 53 times more Selenium, 4.9 times more Sodium and 1.3 times more Zinc than Raw Carrots.
Both Raw Carrots and Cake, pound, commercially prepared, fat-free have similar amounts of Magnesium and Manganese per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Raw Carrots have 2.5 times more Fiber than Cake, pound, commercially prepared, fat-free.
While Cake, pound, commercially prepared, fat-free contains 6.9 times more Energy, 5 times more Fat, 13 times more Omega 3, 4 times more Omega 6, 6.4 times more Carbohydrate, 7.2 times more Sugars and 5.8 times more Protein than Raw Carrots.
Both Raw Carrots as well as Cake, pound, commercially prepared, fat-free have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.