Carrot Cake Using A Whole Carrot

Carrot Cake Using A Whole Carrot

You won’t believe that this soft cake has got so much carrot.
It has few calories and a very mild taste.

Ingredients: 10 small molds

Carrot (grated)
150 g (net weight 130 g without stem and skin)
Sugar (or soft light brown sugar)
60 g
Grapeseed oil (or vegetable oil)
50 g
● Cake flour
120 g
● Baking powder
1 and 1/2 teaspoons
● Cinnamon powder
1/2 teaspoon


1. Crack eggs into a bowl and beat. Add the sugar and vegetable oil and beat some more.
2. Sift the ● ingredients into the bowl and combine them using a rubber spatula. Then, add the grated carrot.
3. Pour the mixture into the muffin tins. Bake in an oven preheated to 170℃ for 20-25 minutes. Please adjust the baking time and temperature depending on your oven. (The tins pictured are from the 100 yen shop.)
4. See? So very fluffy! They will be even more moist the following day.

Story Behind this Recipe

I arranged the carrot cake recipe from "Baking Class," a book published by Shufu to Seikatsu-sha.
This cake has lots of carrot and a small amount of oil; perfect for my daughter!