Carrot Cake (Egg-Free)
キャロットケーキ（卵なし）
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is the simple carrot cake we bake for afternoon snack time at preschool: no eggs, no butter, no milk, just carrot, flour, soy milk and oil stirred together in one bowl. The carrot is grated or blended into a smooth paste so it melts into the crumb, which means even children who push carrots to the side of their plate happily eat it here. It bakes up soft and lightly sweet, with a pretty orange color that kids love, and it's a gentle way to get a little vegetable into a treat.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 30 gcarrot
- 37.5 gflour
- 21 gsweetened soy milk (Japanese chosei tonyu)Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
Seasonings
- 2.1 gbaking powder
- 10.5 gsugar
- 12 gvegetable oil
About the Japanese ingredients in this recipe
- sweetened soy milk (Japanese chosei tonyu) (調製豆乳)
- Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
Directions
- 1
Grate the carrot finely, or boil it until tender and blend it into a smooth paste.
- 2
Combine the flour, baking powder and sugar in a bowl and whisk well to mix evenly.
- 3
Add the soy milk, vegetable oil and the carrot from step 1, and mix well.
- 4
Pour the batter from step 3 onto a baking sheet lined with parchment paper and bake in an oven preheated to 180°C (350°F) for about 25 minutes.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 304.5 kcal | 609 kcal | 304.5 kcal |
| Protein | 3.9 g | 7.8 g | 3.9 g |
| Fat | 13.4 g | 26.7 g | 13.4 g |
| Carbohydrates | 43.5 g | 87 g | 43.5 g |
| Fiber | 2.1 g | 4.2 g | 2.1 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 73.5 mg | 147 mg | 73.5 mg |
| Iron | 0.5 mg | 0.9 mg | 0.5 mg |
| Potassium | 250.5 mg | 501 mg | 250.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 304.5 kcal | 3.9 g | 13.4 g | 43.5 g | 2.1 g | 0.3 g | 73.5 mg | 0.5 mg | 250.5 mg |
| 1 adult serving | 609 kcal | 7.8 g | 26.7 g | 87 g | 4.2 g | 0.6 g | 147 mg | 0.9 mg | 501 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
