Pound Cake with Pumpkin and Carrots

Name: Pound Cake with Pumpkin and Carrots
Yield: 6 servings
Cuisine: American
Ingredients: 250 grams Kabocha squash; 50 grams Carrot; 30 grams Butter; 1 tbsp Sugar; 1 tbsp Honey; 2 Eggs; 100 grams Cake flour; 1 tsp Baking powder

cookpad.japan @cookpad_jp

My 21 month old son doesn't eat vegetables at all... so in order to make him eat at least some vegetables, I made this cake with a minimal amount of sugar and butter!

It contains a lot of vegetables and the batter is pretty runny, but that's fine. It's hard to cut when just baked so slice it when it's cool. Recipe by Yukantaroki

My 21 month old son doesn't eat vegetables at all... so in order to make him eat at least some vegetables, I made this cake with a minimal amount of sugar and butter!

It contains a lot of vegetables and the batter is pretty runny, but that's fine. It's hard to cut when just baked so slice it when it's cool. Recipe by Yukantaroki

cookpad.japan @cookpad_jp

My 21 month old son doesn't eat vegetables at all... so in order to make him eat at least some vegetables, I made this cake with a minimal amount of sugar and butter!

It contains a lot of vegetables and the batter is pretty runny, but that's fine. It's hard to cut when just baked so slice it when it's cool. Recipe by Yukantaroki

My 21 month old son doesn't eat vegetables at all... so in order to make him eat at least some vegetables, I made this cake with a minimal amount of sugar and butter!

It contains a lot of vegetables and the batter is pretty runny, but that's fine. It's hard to cut when just baked so slice it when it's cool. Recipe by Yukantaroki

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Ingredients

6 servings

250 gramsKabocha squash
50 gramsCarrot
30 gramsButter
1 tbspSugar
1 tbspHoney
2Eggs
100 gramsCake flour
1 tspBaking powder

Saved

Steps

1

Peel the kabocha squash and cut into small pieces. Microwave for about 4 minutes until soft then mash.
2

Peel and grate the carrot and set it aside.
3

Microwave the butter for about 10 seconds to soften to room temperature.
4

Add the sugar to the butter and combine. Add the honey.
5

In another bowl, beat the eggs and add the egg mixture in 2~3 batches.
6

Add the kabocha and shredded carrots and combine.
7

Sift together the cake flour and baking powder. Fold them into the egg mixture, and pour it into the mold.
8

Bake in the 170℃ oven for 30~40 minutes. If the surface hasn't browned nicely, increase the temperature to 180℃ and bake for another 10 minutes.