Home Cooking

Carrot Pound Cake


Eating a piece of carrot cake with a cup of coffee always gives me a feeling of luxury due to its super moist taste and unique texture. Juicy carrot flavor mixed with crunchy walnut texture makes the perfect pound cake good for high tea time. The fact that carrot pound cake doesn’t even need any butter, milk or yogurt indeed makes baking super easy and time-saving and it surely is!

Prep Time: 15 min

Bake Time: 42 min at 170 Celsius (Convection oven)



Bread: All purpose flour 170g, brown sugar 85g, granulated sugar(white sugar) 85g, canola oil 140g, chopped walnut 55g, grated carrots 200g, 2 eggs, vanilla extract  1 tsp, cinnamon powder 1 tsp, nutmeg 1/4 tsp(optional), baking powder 1 tsp, baking soda 1/2 tsp, a pinch of salt

–  Icing: Cream cheese 120g, butter 55g, powdered sugar 60g, vanilla extract 1 tsp

Preparation: Using cheese grater, grate all he carrots and sift dry ingredients twice




1. Put sugar and eggs in a stand mixer and mix them for 2 minutes at low-medium speed.


2. Add canola oil little by little and mix well for about 1 minute.


3. Add grated carrots and mix roughly. Carrots are incorporating well in the mixture.


4. Add the pre-sifted dry ingredients (flour, baking powder, baking soda and cinnamon powder, nutmeg and salt) and mix roughly until no trace of white dry part is visible.


5. Add walnut to the above prepared mixture

6. Pour the batter into the prepared pound pan and bake at 170C (Convection oven) for about 40-45 min(I did exact 42 min) in the preheated oven.



7. Let cool for 10 minutes and then remove the pound cake from the pan and place on a cooling rack to finish cooling.


Crispy outside, super moist inside, crunchy walnut texture all contribute to the success of this carrot pound cake!





As I grated carrots, colors of the carrots are not clearly visible in this bread but the very sweetness and flavor of the carrots are all intact. So my son who isn’t really a big fan of vegetables devoured this bread without knowing that he’s actually eating plenty of carrots, haha.


I am enjoying my carrot cake together with a homemade burdock tea from my neighbor friend and it is truly a heaven!


I didn’t do cream cheese icing part as bread itself has enough sweetness coming from the natural juicy carrot flavor. But if you want something extra, try making this cream cheese icing following the steps below.

  1. Put room temperature cream cheese, butter and vanilla extract into the mixer and mix well until they become creamy for about 1 minute.
  2. Add powdered sugar and mix well.
  3. Add a pinch of salt or lemon juicy for a zest.

Thanks for reading my post and my next post is about homemade basil pesto sauce.

Home Cooking

Sweet potato muffins

Recently, I’ve made so many chocolate chip muffins, which are undoubtedly delicious. But I want something different to try this time and this yummy sweet potato muffins were a huge hit with family.

Prep Time: 20 min

Bake Time: 20 min at 170C (convection oven)

Yield : 12 muffins


– 2 medium-sized sweet potatoes, all purpose flour 210g, butter 100g, sugar 130g, 2 eggs, 100g plain yogurt, vanilla extract 6g, baking soda 2g, baking powder 8g, salt 2g


Method : This recipe is adapted from the book whose the author runs this website “https://blog.naver.com/asy1347551”. Her recipe is amazing, only if you can read Korean, though.

1. Bake sweet potatoes for 7 minutes in oven . Cut one and half sweet potatoes as square cm size and half of one as shown in the picture.


2. In a medium size bowl, whisk together flour, baking soda, baking powder, and salt and set aside.

3. In a large bowl, mix the butter and sugars and make them creamy and beat in the eggs until combined (we used stand mixer).

4. Add vanilla extract to the above batch. Beat until combined well.

5. Combine 1/3 dry ingredient into wet mixture. Stir gently and just until the flour is mixed incorporated.

6. Add 1/2 plain yogurt and combine with a mixer at a low setting.

7. Add all the remaining dry ingredient to the mixture and stir gently, don’t over stir.

8. Add remaining 1/2 of plain yogurt and stir well with a mixer.

9. Gently mix the prepared sweet potatoes with the prepared batch.

10. Pour the batter into the prepared pan. Bake on center rack at 170C (onvection oven) for about 20 minutes .



8. Let cool for 5 minutes and then remove the muffins from the pan and place on a cooling rack to finish cooling.


This delicious yet healthy sweet potato muffins will give enough boost for the endless activity of your little ones! I can’t wait to see my kids’ smile when they are back from school.