Rice Flour Carrot Cake
米粉キャロットケーキ
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is a simple carrot cake from our preschool snack menu, made with rice flour and soy milk instead of wheat flour, eggs, and butter. Grated or pureed carrot keeps the cake moist and gives it a soft orange color, and its natural sweetness means only a little sugar is needed. The batter comes together in one bowl with just a whisk, and because the carrot is blended right in, even children who hesitate at visible vegetables happily eat it up.
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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
- 24 gcarrot
- 26.3 grice flour
Seasonings
- 7.5 gvegetable oil
- 37.5 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.
- 5.3 gsugar
- 5.7 gpotato starch (katakuriko)Japanese potato starch used for thickening sauces and coating fried foods. Substitute: Cornstarch: start with the same amount and add a little more if it is still thin. It thickens a little less than potato starch and needs a couple of minutes at a gentle bubble to reach full thickness.
- 2 gbaking powder
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.
- potato starch (katakuriko) (かたくり粉)
- Japanese potato starch used for thickening sauces and coating fried foods. Substitute: Cornstarch: start with the same amount and add a little more if it is still thin. It thickens a little less than potato starch and needs a couple of minutes at a gentle bubble to reach full thickness. Read the guide: Katakuriko (Japanese Potato Starch) and What to Use Instead → Guide: japanese-school-lunch.com/articles/katakuriko-potato-starch/
Directions
- 1
Grate the carrot finely, or boil it and blend it into a smooth paste in a blender.
- 2
Add the soy milk to the oil and whisk well until emulsified.
- 3
Add the sugar and the carrot from step 1 to the mixture from step 2 and mix well. Add the rice flour, potato starch, and baking powder and mix until smooth.
- 4
Pour the batter from step 3 onto a baking sheet lined with parchment paper and bake in an oven preheated to 170°C (340°F) for about 25 minutes.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 234 kcal | 468 kcal | 234 kcal |
| Protein | 3 g | 6 g | 3 g |
| Fat | 9 g | 18 g | 9 g |
| Carbohydrates | 36 g | 72 g | 36 g |
| Fiber | 1.2 g | 2.4 g | 1.2 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 66 mg | 132 mg | 66 mg |
| Iron | 0.5 mg | 0.9 mg | 0.5 mg |
| Potassium | 226.5 mg | 453 mg | 226.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 234 kcal | 3 g | 9 g | 36 g | 1.2 g | 0.3 g | 66 mg | 0.5 mg | 226.5 mg |
| 1 adult serving | 468 kcal | 6 g | 18 g | 72 g | 2.4 g | 0.6 g | 132 mg | 0.9 mg | 453 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.
