Pound Cake with Pumpkin and Carrots – a delicious recipe with squash, Carrot, Butter, Sugar, Honey, Eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Peel the kabocha squash and cut into small pieces.
2
Microwave for about 4 minutes until soft then mash.
3
Peel and grate the carrot and set it aside.
4
Microwave the butter for about 10 seconds to soften to room temperature.
5
Add the sugar to the butter and combine.
6
Add the honey.
7
In another bowl, beat the eggs and add the egg mixture in 2~3 batches.
8
Add the kabocha and shredded carrots and combine.
9
Sift together the cake flour and baking powder.
10
Fold them into the egg mixture, and pour it into the mold.
11
Bake in the 170C oven for 30~40 minutes.
12
If the surface hasn't browned nicely, increase the temperature to 180C and bake for another 10 minutes.
248
kcal
Calories
11
g
Fat
28
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 250 grams Kabocha squash, 50 grams Carrot, 30 grams Butter, 1 tbsp Sugar, and more.
Yes, Pound Cake with Pumpkin and Carrots falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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