Pound Cake with Pumpkin and Carrots

Pound Cake with Pumpkin and Carrots

I used a minimal amount of sugar and butter to make this. My son, who doesn't normally eat vegetables, loves it! It's a great snack for toddler.

Ingredients: 1 pound cake

Kabocha squash
250 g (about 1/4)
50 g (half)
30 g
1 tablespoon
1 tablespoon
Cake flour
100 g
Baking powder
1 teaspoon


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.

Story Behind this Recipe

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!