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Carrot Cake | キャロットケーキ

One of my favorite breakfast breads, ‘carrot cake’.

Carrot cakes seem to have a global fan from the US to England, but I often wonder why? The carrot really does not stand-out like a prominent fruit or vegetable and sometimes if you do not reveal that it’s a carrot cake….few people do not realize what it is but comes back with a nice complement ‘thank you! what a lovely cake’ not being able to exactly depict what the orange chunks are.

My recipe uses rapeseed oil and sugar proportions are relatively low. If you are used to American recipes, my sugar values are cut down to less than 30 percent so some may feel ‘where’s the sugar?’ .

I like to keep my recipes rather subtle in sweetness, low in fat and organically healthy, so let me know what you think if you ever decide to make one.









Carrot Cake Recipe

【Dry Ingredients】

  • 150g Flour
  • 1/2 Teaspoon Baking Powder
  • 1/4 Teaspoon Baking Soda
  • 1/4 Teaspoon Nutmeg
  • 1/4 Teaspoon Cinnamon
  • 1/4 Teaspoon Clove
  • pinch of salt

【Wed Ingredients】

  • 120g Brown Sugar
  • 1 large egg
  • 1 egg yolk
  • 160g Rapeseed Oil

【Fruit & Nuts】

  • 150g Carrots
  • 70g Walnuts
  1. Preheat the oven to 180℃ / 350F.
  1. Meanwhile, roast the walnuts at 160C for 10 minutes and let it cool, set aside.
  1. Grate the half the carrots and shred the other half, so the carrot pieces will be visible within the dough and mixture when baked.
  1. With a mixer – beat the sugar and egg until the mixture is thick and heavy. Add the rapeseed oil slowly the oil combines well into the mixture without separating.
  1. With a spatula – add the flour in several portiions and then the carrots and walnuts. Blend well.
  1. Transfer the mixture in a baking tin (pound cake type) covered in parchment or wax paper and spread the mixture with a spatula.
  1. Bake for about 40 to 60 minutes, sticking and testing with a screwer to see if there are no uncooked mixture.
  1. Let is cool and let the cake will season for about a day or two before indulging!!




Carrot Cake Recipe キャロットケーキ


  • 薄力粉・・・・・・・・150g
  • ベーキングパウダー・・小さじ1/4
  • 重曹・・・・・・・・・小さじ1/4
  • ナツメグ・・・・・・・小さじ1/4
  • シナモン・・・・・・・小さじ1/3
  • クローブ・・・・・・・小さじ1/6
  • 塩・・・・・・・・・・ひとつまみ


  • 砂糖・・・・・・・・・120g
  • 卵・・・・・・・・・・1個
  • 卵黄・・・・・・・・・1個分
  • なたね油・・・・・・・160g
  • ベーキングパウダー・・小さじ1/4


  • ニンジン・・・・・・・150g
  • 胡桃・・・・・・・・・70g




ニンジン 50%すり下ろし、50%は千切り。



Step ① MIXER: 砂糖&卵を泡立て器、ミキサーで空気を含めモッタリするまで混ぜる。

Step ② MIXER: 菜種油を少しずつ、分離しないように混ぜる。

Step ③ 木べら: 粉を数回に分けて加える。

Step ④ 木べら: ニンジンとクルミを加え、木べらで混ぜる。

Step ⑤ OVEN : パウンド型に流しいれて、オーブンで40分〜60分ほど焼く。竹串を刺してみて、抜いたとき生地がついてなかったら大丈夫。

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