Monday, May 31, 2010

Carrot & Green Pea Sponge Cake

Recipe adapted from Okashi by Keiko. The recipe book has a section features some of her favourite recipes for her dog. I have made some amendment by substituting some of the ingredients that I don't have.

80g Unbleached plain flour - sift (original - 30g wholemeal/50g unbleached)
2 Eggs
25g Maple syrup
70g Carrots (coarsely grated)
30g Chopped green pea (original - minced boiled spinach)
2 tbsp Olive oil (optional)

1. Preheat oven 170 deg c. Line 7" round cake pan with baking paper.
2. Whisk eggs & maple syrup with electric mixer on high speed till fluffly. Reduce speed and mix lightly for one minute.
3. Gently fold in flour, oil, carrot and green pea with a spatula till well mix.
4. Pour batter into prepared cake pan and bake for 25 minutes or till cooked and golden brown.
5. Unmould to cool and serve.


  1. Hi there,

    Im thinking to bake tis cake but im unable to find the maple syrup. Please advise me where can i get it? Can i find it from Cold Storage? Looking forward to your soonest reply.

    Thanks and regards

  2. Hi Janz,

    Yes you can get it from cold storage or Phoon Huat. Even it can be subsituted with honey! Happy pet baking!

  3. Dear Wen,

    I tried to bake tis cake but wen its already baked, it taste like kuih instead of cakes and it dont seem to 'huat' wor... pls advise

  4. Hi Janz,

    Sorry to hear that. The techniques used for making this cake is almost similar to making a sponge cake where the egg must be beaten till ribbon stage and cannot overfold the flour. Though it may not be spongy like human cake as no sugar added but the texture should still be cakey. Hope your next try is a successful one.

  5. Can I use green pea flour instead of chopped green peas? Thank you.