Carrot Cake
キャロットケーキ
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is the carrot cake served as an afternoon snack (oyatsu) in Japanese preschools: a soft, plain sheet cake with no frosting, spices or nuts, just carrot baked into a gently sweet batter. Grating the carrot or blending it into a paste lets it melt into the cake, so even children who push carrots around their plate happily eat it. With only six ingredients and one bowl, it is an easy bake to make together with little ones.
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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
- 30 gegg
Seasonings
- 1.2 gbaking powder
- 10.5 gsugar
- 12 gvegetable oil
Directions
- 1
Sift the flour and baking powder together.
- 2
Grate the carrot, or boil it and blend it in a blender to make a paste.
- 3
Mix the egg and sugar well, then add the vegetable oil and the carrot from step 2 and mix well.
- 4
Add the flour mixture from step 1 and fold it in lightly until just combined.
- 5
Pour the batter onto a baking sheet lined with parchment paper and bake in a 180°C (350°F) oven for about 25 minutes.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 331.5 kcal | 663 kcal | 331.5 kcal |
| Protein | 6.9 g | 13.8 g | 6.9 g |
| Fat | 15.6 g | 31.2 g | 15.6 g |
| Carbohydrates | 42.3 g | 84.6 g | 42.3 g |
| Fiber | 1.8 g | 3.6 g | 1.8 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 58.5 mg | 117 mg | 58.5 mg |
| Iron | 0.6 mg | 1.2 mg | 0.6 mg |
| Potassium | 217.5 mg | 435 mg | 217.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 331.5 kcal | 6.9 g | 15.6 g | 42.3 g | 1.8 g | 0.3 g | 58.5 mg | 0.6 mg | 217.5 mg |
| 1 adult serving | 663 kcal | 13.8 g | 31.2 g | 84.6 g | 3.6 g | 0.6 g | 117 mg | 1.2 mg | 435 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.
