Step-by-Step Guide to Make Quick Pound Cake with Pumpkin and Carrots
Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, Simple Way to Make Favorite Pound Cake with Pumpkin and Carrots. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Pound Cake with Pumpkin and Carrots, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pound Cake with Pumpkin and Carrots delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Pound Cake with Pumpkin and Carrots is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must prepare a few components. You can have Pound Cake with Pumpkin and Carrots using 8 ingredients and 8 steps. Here is how you cook that.
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!
It contains a lot of vegetables and the batter is pretty runny, but that's fine. It's hard to cut when just baked so slice it when it's cool. Recipe by Yukantaroki
Ingredients and spices that need to be Take to make Pound Cake with Pumpkin and Carrots:
- 250 grams Kabocha squash
- 50 grams Carrot
- 30 grams Butter
- 1 tbsp Sugar
- 1 tbsp Honey
- 2 Eggs
- 100 grams Cake flour
- 1 tsp Baking powder
Instructions to make Pound Cake with Pumpkin and Carrots
- Peel the kabocha squash and cut into small pieces. Microwave for about 4 minutes until soft then mash.
- Peel and grate the carrot and set it aside.
- Microwave the butter for about 10 seconds to soften to room temperature.
- Add the sugar to the butter and combine. Add the honey.
- In another bowl, beat the eggs and add the egg mixture in 2~3 batches.
- Add the kabocha and shredded carrots and combine.
- Sift together the cake flour and baking powder. Fold them into the egg mixture, and pour it into the mold.
- 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.
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