Mini Carrot (Daucus carota) Cake with Potato (Solanum tuberosum)

Filling: A Healthy Alternative for Commercial Cake

A Research paper presented to

the Senior High School Department
Tagum National Trade School
Apokon Tagum City

In partial Fulfillment of the Requirements

in Practical Research II

Jho Anne C. Pajal

Trisha Mae C. Tamayo
Shaine Lynn P. Molino
Kimberly J. Lawat
Lizly Vibar
Alexis M. Duey
Stephen D. Mirasol
Hanz Patrick Silvallana

March 2019
 1

Chapter 1

Introduction

Project Context

Cake is a form of sweet dessert that is typically baked. In oldest forms,

cakes were modifications of breads, but cakes now cover a wide range of

preparations that can be simple or elaborate, and that share features with

other desserts such as pastries, meringues, custard, and pies (Ansel, 2010).

Some cakes are unhealthy than others, and if you make your own cakes, you

can make substitutions to improve their nutritional profile (Angell, 2008).

Eating too much added sugar can have many negative health effects. Students

usually buy sweets in school canteen and it causes overweight if this will

continue (Gallardo, 2008).

In developing country Brisbane, cakes are made by combining different

types of ingredients which contain various nutrients like vegetables. These

nutrients have numerous health benefits (Feltham, 2016). Carbohydrates are

one of the major sources of energy in plenty of food. And cakes are generally

made by mixing flour and sugar together, which are excellent sources of

carbohydrates. They can provide the entire body, including muscles, brain and

nervous system, with a sufficient amount of energy. In addition to that, the

fats present in cakes are also good sources of energy (Deborah, 2016).
 2

In Australia, cakes are very delicious, fresh and healthy alternative to

the traditional cakes. There are plenty of vegetables and a great way to use

leftover vegetables (Jagat, 2017). Vegetable cakes are a great way to use

leftover vegetables and just generally get more of the good stuff into your

diet. But aside from that cakes made with vegetables can also be incredibly

tasty (Chandler, 2016).

In the Philippines, Filipinos are not eating as much vegetables as they

should, nutrition experts warned. From a daily average of 145 grams of greens

in 1978, Filipinos consumed only 110 grams of vegetables a day in 2008,

according to the National Nutrition Council (NCC). In an effort to encourage

more Filipinos to grab a plate of greens. Aside from its line-up of activities,

the agency has also compiled a recipe book of vegetables-based dishes like

cakes, foods and juices that are nutritional to help Filipinos prepare cheap and

healthy meals.

In Tagum City, particularly in Tagum National Trade School, school

canteens offered different varieties of snacks and food in which some of them

are more on sweets. Therefore, the Carrot mini cake with potato filling help

the students to add nutritious food in their body. This innovative recipe helps

also to gain different nutrients in our body to avoid risk factor.

 3

Purpose and Description

This study entitled Mini Carrot Cake with Potato Filling initiate a new

recipe. The main ingredients are carrots and potato that is good in cleansing

the body, improved vision, healthy glowing skin, prevent heart disease,

prevent stroke, and prevent kidney stones and helps control blood sugar

levels.

Objective of the Study

The objective of this study is to create new recipe that has a lot of health

benefits. Mini Carrot (Daucus carota) Cake with Potato (Solanum tuberosum)

Filling is good in snacks and very affordable to buy at Tagum National Trade

School. This study aims to help those student who are malnourish, lack of

carbohydrates and vitamins in their health.

 4

Conceptual Framework

INPUT OUTPUT

PROCESS
Figure.1 Conceptual Model of the Study

In the conceptual framework it refers to the three main part of the

model: input, process, and output. The input indicates the ingredients,

materials and tools that will be use. The process will be define as the procedure

of making cakes. Output will be refer the product of this study, Mini Carrot

Cake with Potato Filling.

Scope and Limitation

This study initiate and presenting nutritious cakes in students, teachers,

staffs and school administration at Tagum National Trade School for the school

year 2018-2019. In the end of this study, consumers will be satisfied in the

product as well as the amount that will costs.

 5

Significance of this Study

Making this study is to prove that eating nutritious food has a lot of

health benefits and to avoid from risk factor. Good nutrition is an important

part of leading a healthy lifestyle. By taking steps to eat healthy, you’ll be on

your way to getting the nutrients your body needs to stay healthy, active the

strong. It gives energy, protein, essential fats, vitamin and minerals to live,

grow and function properly. This study gives benefits to the students and to

the future researchers who desired in eating nutritious food. By this study,

they were able to voice out the good impact of eating carrot cake with potato

filling.

Definitions of Terms

Carrots. (Daucus carota) is a root vegetable that is often claimed to be

perfect health food. They are weight loss friendly food and have been linked

to lower cholesterol levels and improved eye health. Carrots are associated

with a 32 percent lower risk of a coronary heart disease. It contain falcarinol,

a natural compound that may stimulate cancer- fighting mechanisms in your

body. Carrots were originally grown in central Asian and Middle Eastern

countries, but they were reviewed as more of a medical herb than a food.

Early carrots were not orange. Instead, they came in a variety of colours like

purple, white, red, yellow and black.

 6

 Potassium: An essential mineral, important for blood pressure control

 Vitamin B6: A group of related vitamins that are involved with the

conversation of food into energy.

 Vitamin A: Carrots are rich in beta- carotene, which is converted to

Vitamin A in the body. Vitamin A promotes good vision, and is important

for growth, development, and immune function.

 Biotin: One of the B-vitamins, formerly known as vitamin H. It plays an

important role in fat and protein metabolism.

 Vitamin K1: Also known as phylloquinon, vitamin K is important for

blood coagulation and can promote bone health.

Potato. It is rich in iron. One of the whole baked potato gives 57 percent

and 25 percent for women of their recommended daily intakes, but the skin

provides 88 percent of the total amount. Iron helps make neurotransmitters

and supports your immune system by regulating the growth of cells that fight

pathogens. Potatoes were first domesticated in the Andes in South America

up to 10,000 years ago.

Meringue. A binding agent such of eggs and white sugar. The key to the

formation of a good meringue is the formation of stiff peaks by denaturing the

protein.

Preheat. To make something become hot beforehand, especially an oven

before you bake something in it.

 7

Cut and Fold Procedure. To cut and fold is to blend a mixture by using

one of two motions. Cutting through the mixture with the edge of a spoon or

other implement. Sliding the implement along the bottom of the bowl and

bringing up at the side so as to lift the lower portion of the mixture and fold it

over the upper portion. These motions are repeated until blending is complete.

The object is to mix without loss of air, as when blending stiffly beaten egg

whites into a cake batter.

Filling. Usually it is used to add flavour of the cake. Material that is used

to fill something (such as pastry or a sandwich).

 8

Chapter 2

Review of Related Literature

This section of the paper presents the various literature taken from different

sources and previous study such as books and research articles.

School Policies

In 2006, the Victorian government adapted the school canteens and other

school food services (SCFS) Policy that bars the sale of sweet drinks and

confectionary and recommends the proportions of menu items based on a

traffic light system of food classification. It determines whether compliance

with the facial improves the nutritional profile at the menus. The National

Healthy School Canteen Guideless use a traffic light system to categorize food

and drinks according to their nutritional value and levels of energy, saturated

fat, fibre, sugar, and salt.

 GREEN foods and drinks are the best choices

 AMBER foods and drinks should be selected carefully. It contributes

valuable nutrients.

 RED foods and drinks should not be provided or sold in schools.

Revised implementing guidelines Revised implementing guidelines on the

operation and management of school canteens in public elementary and

 9

secondary schools, Deped orders 8, 2007 signed on February 6, 2007. These

guidelines are hereby issued in order to rationalize the operation and

management of school canteens in the public school system and to ensure

that the school canteen shall help eliminate malnutrition among students. The

school canteen shall serves as the venue for the development of desirable

eating habits of students. The school canteen guidelines shall serve as a

mechanism to support the department’s response to mandate of Article 2 of

Republic Act no. 6938 to create an atmosphere that is conducive to the growth

and development of cooperatives (www.deped.gov.ph)

According to Gill, 2016 the school canteens and other school food services

policy has been developed to support students in making healthy food choices

at school and through life. The policy contains a number of resources to assists

schools in developing healthy canteens and other food practices. The policy

explains the guiding principles, including food selection, food categories, food

safety and the role of school council in developing a school food services

policy. The policy applies the food services within the school environment, for

example school events such as celebrations and sports days and vending

machines (School Food Services).

 10

Importance of Vegetable

Eating vegetables provides health benefits. People who eat more

vegetables and fruits as part of an overall healthy diet are likely to have

reduced risk of some chronic diseases. Vegetables provide nutrients vital for

health and maintenance of your body. Vegetables are important sources of

many nutrients, including potassium, dietary fibre, folate (folic acid), vitamin

A, and vitamin C. One of the main health benefits of vegetables is their high

nutrient content. Vegetables are loaded with vitamins and minerals that

contribute to growth and the maintenance of good health. Vegetables are also

a boon to dieters. Because they are generally low in fat and calories, you can

eat a lot of them without gaining weight. If you substitute vegetables for other,

higher calorie foods in your diet, you’ll slash your calorie and fat intake,

making weight management easier.

Carrots provide vitamin A and a host of other impressive health benefits

including beautiful skin, cancer prevention and anti-aging (Herrington, 2013).

The health benefits of carrots include reduced cholesterol, lower risk of heart

attacks, improved vision, and reduced signs of premature aging. Furthermore,

carrots have the ability to improve the skin, boost the immune system,

improve digestion, protect cardiovascular health, detoxify the body, and boost

oral health in a variety of ways. They also provide a well-rounded influx of

vitamins and minerals (Patil, 2017). According to Kiran (2016), carrots are
 11

one of the most widely used and enjoyed root vegetables in the world, partly

because the grow relatively easily.

Whether mashed, baked or roasted, people often consider potatoes as

comfort food. It is an important food staple and the number one vegetable

crop in the world. Potatoes are available year-round as they are harvested

somewhere every month of the year (Mateljan, 2015). Potatoes are very

popular food source. Our food ranking system qualified potatoes as a very

good source of vitamin B6 and a good source of potassium, copper, niacin,

dietary fiber, and pantothenic acid (Mellon, 2014)

An Innovation of Recipe

Carrots (Daucus carota) is often claimed to be perfect health food.

Carrot Juice, also known as Gajar Kanji, the one made from deep-red carrots,

is also spoken of as a real health drink. It doesn’t just sharpen your eyesight,

but can also restore it. In fact, urban legend states that eating large quantities

of carrot will allow one to see in the dark. Carrots are great source of

antioxidants, Vitamin A and Vitamin C. They’re also rich in alkaline elements

which works as a blood purifier. They’re high on calcium, keep the intestines

free from bacteria and help lower alarmingly high levels of uric acid. A pound

(454 g) of carrots will yield about a cup of juice (about 236 ml), which is a low

yield compared to other fruit. In America, carrot juice was one of the first

colorants used to make cheese a darker colour. (https://food.ndtv.com)

 12

Nutritional Facts Label

As indicated by Koziels, Brandl, and Walters (2009), nutritional facts

label has serving per holder, and calories from fat. As a major aspect of the

quantity of grams in a single serving of supplements including the aggregate

fat, soaked fat, trans-fat, cholesterol, and sodium. A standout amongst the

most imperative supplements in the aggregate starch, dietary fiber, and

protein that are required for the general population to get enough nutrients

for their day by day diet. Besides, day by day esteems demonstrate the

measure of supplements you ought to get in your eating regimen every day.

Furthermore, it will fill in as a guide that will let you know whether a solitary

serving of a sustenance has low, medium or high measure of a supplement.

 13

Chapter 3

MATERIALS AND METHOD

This part of the paper sorts out the different ingredients with its nutritional

values, usage, and also, the materials, utensils and equipment that were used

in making the mini cake.

Table 1. Ingredients with Descriptions

Ingredients Description

Carrots have a number of health benefits.

They are promoting weight gain, improves

eyesight, prevents heart diseases, reduces

high blood pressure, boost immune

5 Carrots system and maintain good digestive

health.

Potato contain a wealth of health benefits

like skin care, proper functioning of brain,

treat kidney stones, Treat Diarrhea and

2 Potato
High in Vitamin A.
 14

Cake flour is a finely milled, delicate flour

with a low protein content; it’s usually

bleached. It is rich in potassium and

½ c Cake Flour
carbohydrates.

It is rich in carbohydrates and it also has

Vitamin B2, selenium, copper and iron.

½ c White Sugar

It helps in cleanses digestion, improves

circulation and healthy blood flow

½ c Lukewarm Water

Eggs has varying amounts of 13 essential

vitamins and minerals, high quality

protein, all for 70 calories. And its egg

whites contain some of the egg’s high

quality protein, riboflavin and selenium,

the majority of an egg’s nutrient package

2 pcs Egg
is found in the yolk. Nutrients such as

vitamin D, choline, lutein and zeaxanthin.

 15

Is a leavening agent that is used in

batters where there is no add present,

such as in: cookies, cakes, pastries, ples,

quich bread, etc. It makes the baked

goods voluminous by allowing gas

formation when an acid comes into

contact with it and/or when it is heated.

1 tbsp. Baking Powder

Table 2. Materials Needed

Mixing Bowl Wooden Ladle

Strainer Wire Whisk

 16

MeaSuring Spoon/Cup Spatula

Baking Pan Tray

Spoon and Fork Mixer

Peeler Rubber Scraper

Oven
 17

Process Model

The Figure 2 shows the process and method of developing the new recipe

called Mini Carrot Cake with Potato Fillings.

Preparation

Baking Process

Tasting

Serving

Figure 2. Process Model of the Study

 18

1. Preparation

In this first method, it is necessary to be ready and prepare all the

utensils, materials, equipment and the ingredients that will be used in baking

the cake.

2. Baking Process

In this second method, process of making the carrot cake will take a

place.

First, preheat the oven for 15 minutes. While preheating, peel the

carrots and potato then cook and then, mash the potato after that get the

juice of the carrots by grating it then squeeze, after that sift the flour, measure

the sugar, baking powder, cake flour and then separate the yolk from egg

white. After separating the egg yolk put the white sugar to the yolk then

dissolve it, and then put the cake flour, lukewarm water and the juice of the

carrots, and also baking powder. Get another mixing bowl for meringue, add

gradually the white sugar to the egg white mix it until fluffy. Mix the meringue

to the mix ingredients, Mix it with cut and fold procedure. And then cook it in

the oven wait it until 5-8 minutes. Remove from the oven, set aside and let it

cool. While waiting for it to cool, mash the potato and put some sugar. After

that, fill it into the cake. Then, it is ready to be serve.

 19

3. Tasting

In third method, tasting should be applied to know what is needed in

order to improve the flavour and texture.

4. Serving

If the exact taste has been achieved and the appearance and texture is

totally good, it can now be served and readily eat with any desired drinks.
 20

Requirement Analysis
Figure 3. Nutritional Content of the Product

Nutrition Facts
Serving size: 1 cup, 1/8 cup

Servings: 6

Amount per serving

Calories 165
% Daily Value*

Total Fat 1.6g 2%

Saturated Fat 0.5g 2%
Cholesterol 55mg 18%
Sodium 59mg 3%
Total Carbohydrate 35.3g 13%
Dietary Fiber 2.2g 8%
Total Sugars 19.5g
Protein 3.9g
Vitamin D 5mcg 26%
Calcium 84mg 6%
Iron 1mg 7%
Potassium 439mg 9%

*The % Daily Value (DV) tells you how much a nutrient in a

food serving contributes to a daily diet. 2,000 calorie a day is used for
general nutrition advice.

Recipe analysed by verywell

 21

Requirement Documentation

This is the documentation needed for the Mini Carrot Cake with Potato

Fillings recipe in order to understand clearly on how to make this cake perfect.

This part also includes clear picture and small details.

Ingredients Material and Utensils

The ingredients are well measured and properly baked to achieve a

perfect output together with the materials and utensils were also used

appropriately and properly washed and sanitized after use.

Preheating the oven

Before starting everything, preheat the

oven for about 15 minutes the proceed to the

next procedure.

Greasing the Baking Pan

Greasing the baking pan with batter and cover it with wax paper is very

important so that your product doesn’t stick at the bottom. Imagine a product
 22

which gets stuck and you can’t get it out your pan. Therefore, it is always

recommended to grease the baking pan first.

Sifting of dry ingredient/ Liquid ingredients

Sifting is the best way to disperse them into one uniform mixture.

Dissolving dry to liquid ingredients

Stir the yolk and add gradually the white sugar. Mix it until the white

sugar dissolve to avoid lumps.

Mixing of ingredients

The most important part is to mix the first set of ingredients. Don’t

over mix the ingredients.

 23

Making a meringue

Meringue is very sensitive, it should be whipped faster. Add the sugar

gradually into the egg whites and mix it until it become fluffy.

Cut and Fold Procedure

Mix the meringue to the mixed ingredients by using cut and fold

procedure. It is very important to mix perfectly to achieve a perfect cake.

Ready to Cook

Bake it until 25 minutes and make sure that the cake has risen to

achieve a bulky cake. Prepare the mash potato and make it as a filling in the

cake.
 24

Manual

This shows are the ingredients that are needed and the procedure on how to

make Mini Carrot Cake with Potato filling

Dry Ingredients Liquid Vegetable

Ingredients Ingredients

1/2 cup Cake

2 Egg yolk 5 Carrots
Flour

1tsp Baking
2 Egg white 1 Potato
Powder

½ c White ½ c lukewarm
Sugar water

2 tbsp.
Melted
butter

Figure 3. Ingredients of Mini Cake with Potato Fillings

 25

Procedure

• Perform mise en place, getting everything ready. (materials,

utensils, equipments and ingredients)
1

• Preheat the oven for 15 minutes.

2

• While preheating, grease the baking pan.

3

• Grate the carrots and blanch the potato.

4

• Sift the solid ingredients to remove the lumps.

5

• Separate the egg yolk and egg whites.

6
 26

• Dissolve the white sugar in the egg yolk. Combine the cake flour,
baking powder and lukewarm water.
7

• Get the egg whites and mix it with hand mixer. Add gradually the
white sugar until it will become fluffy.
8

• Combine the meringue and the mix ingredients. After mixing, put
it in a baking pan.
9

• Bake for 5-8 minutes.

10

• Remove from the oven, set aside and let it cool.

11

• While waiting for it to cool, mash the potato and put some sugar.
After that, fill it into the cake. Then, it is ready to be served.
12
 27

Chapter 4

NEEDS AND IMPLICATIONS

Table 4

Needs and Implications

Measurement Ingredients of Original Amounts of

other Expenses Price Expenses

2 pcs Potato 30.00 per kilo Php12.00

5 pcs Carrots 50.00 per kilo Php15.00

½ cup Cake Flour 48.00 per kilo Php48.00

½ cup White Sugar 60.00 per kilo Php10.00

2 pcs Egg 75.00 per kilo Php6.00

1 tbsp Baking Powder 10.00 per kilo Php1.00

½ tsp Salt 12.00 per kilo Php25.00

2 tbsp Butter 25.00 per kilo Php8.33

Gas 781.00 per small Php18.00

tank

Total Amount: Php143.00

 28

The Table 4 shows the expenses of making the product through the part

and portion of the ingredients that had been used and it is also includes other

expenses.

Safety Precaution

 There are guidelines that need to be followed in making Mini Carrot Cake

with Potato Filling in order to avoid any accidents and hazardous things

while baking in working place.

 Proper wash your utensils and baking sheets well to prevent cross-

contamination. So, wash you utensils, and bowls well after every single

use.

 Proper wearing of Personal Protective Equipment (PPE) that includes

chef’s hats, masks, food gloves, apron and working shoes.

 Proper food handling is needed to ensure the cleanliness in preparing

the food.

 Proper operation of the oven and store by following it’s usage to avoid

any accident.

Utilization

The Mini Carrot Cake with Potato Filling can be offered in school

canteens that can help the students and teachers to become healthier. It may

also address the health issues of the students.

 29

Implications of the Study

This product was made to offer students in Tagum National Trade School

a different and unique food for snack. It will also help them to practice

themselves from eating healthy and organic food. If the students are healthy,

they will have an active, strong and flexible body and mind in terms of class

discussion and activities. Everyone can avail mini carrot cake since the price

is affordable. You can buy this product at school canteen since this is an

alternative of commercial cakes. Through this product, students from Tagum

National Trade School can save money and will become healthier.
 vi

TABLE OF CONTENTS

Page

TITLE PAGE i

APPROVAL SHEET ii

ACKNOWLEDGEMENT iii

DEDICATION iv

ABSTRACT v

TABLE OF CONTENTS vi

LIST OF TABLES vii

LIST OF FIGURES viii

CHAPTER

1 INTRODUCTION 1

Project Context 1

Purpose and Description 3

Objectives of the Study 3

Conceptual Framework 3

Scope and Limitation of the Study 4

Significance of the Study 4

 Definition of Terms 5

2 REVIEW OF RELATED LITERATURE 7

3 MATERIALS AND METHODS 12

Materials 14

Process Model 16

Requirement Analysis 19

Requirement Documentation 20

Manual 23

4 NEEDS AND IMPLICATIONS 26

Project Cost 26

Safety Precaution 27

Utilization 27

Implications of the Study 28

REFERENCES 29

APPENDICES 30

A. Letter of Permission to Conduct the Study 30

CURRICULUM VITAE 32
 30

APPENDIX A

Republic act of the Philippines

Department of Education
Region XL
Tagum National Trade School
Senior High School Department
Apokon, Tagum City

March 7, 2019
DR. MARIO S. GREGORIO
Principal III
Tagum National Trade School
Tagum, City

THRU: ADELFA M. MIGUEL

Assistant Principal of SHS
Tagum National Trade School
Tagum, City

We, the researchers from Grade 12- Pelican would like to ask permission to
conduct a research study entitled “MINI CARROT CAKE WITH POTATO
FILLING: A HEALTHY ALTERNATIVE FOR COMMERCIAL CAKE” in
partial fulfilment of the requirement of Practical Research 2.

Hoping for your positive response for this matter.

Respectfully yours,
Pajal, Jhoanne
Lawat, Kimberly
 31

Molino, Shaine lynn

Tamayo, Trisha Mae
Vibar, Lizly
Silvallana, Hanz Patrick
Duey, Alexis
Mirasol, Mark Stephen
Researchers

Noted by:

PAULINO P. TADO, Ph. D.

Researcher II Teacher

Recommending Approval:

ADELFA M. MIGUEL, Ma. Ed.

Asst. Principal, SHS

Approved by:

MARIO S. GREGORIO, Ed. D

School Principal III
 iii

ACKNOWLEDGEMENT

This researcher becomes a reality with the kind support and help of

many individuals. We would like to extend our sincere thanks to all of them.

Foremost, we would like to offer everything to our GOD Almighty for the

wisdom, patience, determination that he bestowed upon us in order to finish

this research;

Dr. Mario S. Gregorio, the principal and Adelfa M. Miguel, the assistant

principal of Tagum National Trade School, for providing the consistent

encouragement to all the researchers who are expected to graduate this

school year;

We sincerely thank our dearest research teacher/adviser Rochel L.

Cabrera, for imparting her knowledge and expertise in this study. Without her

active guidance, help, cooperation and encouragement, we would not have

finish this study.

We also thank Mrs. Chona Alcazar for helping us to make our dish more

presentable and for letting us use the laboratory to bake our dish.

We also extremely thankful to their moral support extended with love,

by our parents whose financial support and passionate encouragement.

To the institution on the name of Tagum National Trade School which

has become the avenue for the researchers to review the content of the paper;
 At last but not least gratitude goes to all of our friends and classmates

who helped us to complete this research paper.

We thank you very much!

Joan

Shaine

Kim

Liz

Trisha

Hanz

Phen

Alex
 vii

LIST OF TABLES

Table

1 Ingredients with Description 12

2 Materials Needed 14

3 Project cost 26
 viii

LIST OF FIGURES

Figures

1 Conceptual Model of the Study 3

2 Process Model of the Study 13

3 Nutritional Content of the Product 16

4 Ingredients of Mini Carrot Cake with Potato 12

Filling: A Healthy Alternative for Commercial Cake

5 Step by Step Procedures 24

 29

References:

Gill, W. R (2016). The School Canteens and other School Food Services
policy has been Developed to Support Students in Making Healthy Food
Choices at School and Through life. Retrieved From
https://www.beckershospitalreview.com/130-women-hospital-and-health-
system-leaders-to-know-2016/maggie-gill-16.html

Herrington, J. K & (2013) Herrington, D. G.J. ; A Host of Other Impressive

Health Benefits including Beautiful Skin, Cancer Prevention and Anti-aging 88
(11), 1558–1561

Jagat, V, M (2017). Vegetable Cake, Go Foody Retrieved from

http://gofoody.com/healthy-recipe/vegetables-cake. International Journal of
Nutrition AND Food Sciences, 4(1), 84-88

Kiran, M. P (2016) Quality of Organic and Conventional Carrots Retrieved from

https://www.researchgate.net/publication/268009822_Quality_of_organic_a
nd_conventional_carrots

Koziels, Brandl, & Walters (2009), Nutritional Facts Label Has Serving per
holder and calories from fat Retrievd from
https://www.fda.gov/downloads/Food/GuidanceRegulation/GuidanceDocume
ntsRegulatoryInformation/LabelingNutrition/UCM513883.pdf.

Patil, J. S (2017).A Well-rounded Influx of Vitamins and Minerals. Retrieved

from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5682722/

Wilcox & Griswold, M. Newman,R. Zemke D.C. (2015). Carrots are a

particularly good source of beta-carotene, fiber, vitamin K, potassium and
antioxidants.U.S. National Research Council
 32

CURRICULUM VITAE

JHO ANNE C. PAJAL

Purok 21 Katipunan Madaum Tagum City

PERSONAL INFORMATION:

Date of Birth: June 06, 2000 Place of Birth: Bishop Regan

Hospital Tagum City
Age: 18 years old Gender: Female
Religion: Roman Catholic Citizenship: Filipino
Weight: 50 kl Height: 4’9 ft.
Father: Marlon D. Pajal Mother: Lucita C. Pajal

EDUCATIONAL ATTAINMENT:

2017- 2018 Tagum National Trade School

Senior High School
Apokon, Tagum City
2015-2016 Jose Tuason Jr. Memorial National
Highschool
Junior High School
Madaum, Tagum City
2011-2012 Magugpo Pilot Imelda Elementary
School
Sobrecary Street, Tagum City
 CURRICULUM VITAE

ALEXIS M. DUEY
Purok 4 Apokon Tagum City

PERSONAL INFORMATION:

Date of Birth: May 11, 2001 Place of Birth: Llanga Surigao

Davao del sur
Age: 17 years old Gender: Male
Religion: Roman Catholic Citizenship: Filipino
Weight: 64 kl Height: 73 ft.
Father: Alejandro L. Duey Mother: Maida M. Duey

EDUCATIONAL ATTAINMENT:

2017- 2018 Tagum National Trade School

Senior High School
Apokon, Tagum City
2015-2016 Tagum National Trade School
Junior High School
Apokon, Tagum City
2011-2012 Apokon Elementary School
Elementary
Apokon, Tagum City
 CURRICULUM VITAE

SHAINE LYNN P. MOLINO

North Eagle 2, Barangay San Miguel, Tagum City

PERSONAL INFORMATION:

Date of Birth: September 23, 2000 Place of Birth: Tagum City

Age: 18 years old Gender: Female
Religion: Roman Catholic Citizenship: Filipino
Weight: 70 kl Height: 159 cm
Father: Sabino Molino Jr. Mother: Biverlyn P. Martinez

EDUCATIONAL ATTAINMENT:

2017- 2018 Tagum National Trade School

Senior High School
Apokon, Tagum City
2015-2016 Tagum City National High School
Junior High School
Apokon, Tagum City
2011-2012 Magugpo Pilot Central Elementary
Sobrecary Street Tagum City
 CURRICULUM VITAE

KIMBERLY J. LAWAT
Saba Street, Madaum, Tagum City

PERSONAL INFORMATION:

Date of Birth: November 10, 2000 Place of Birth: Davao Regional

Hospital
Age: 18 years old Gender:Female
Religion: Christian Citizenship: Filipino
Weight: 50 kl Height: 5’2 ft.
Father: Alberto B. Lawat Mother: Erlina J. Lawat

EDUCATIONAL ATTAINMENT:

2017- 2018 Tagum National Trade School

Senior High School
Apokon, Tagum City
2015-2016 Jose Tuason Jr Memorial National
High School
Madaum, Tagum City
2011-2012 Madaum Elementary School
Madaum, Tagum City
 CURRICULUM VITAE

STEPHEN MIRASOL
Purok 4 Apokon Tagum City

PERSONAL INFORMATION:

Date of Birth: March 30, 2000 Place of Birth: Apokon Tagum

Age: 17 years old Gender: Male
Religion: Roman Catholic Citizenship: Filipino
Weight: 58 kl Height: 5’7 ft.
Father: Rolando S. Mirasol Mother: Novilla S. Mirasol

EDUCATIONAL ATTAINMENT:

2017- 2018 Tagum National Trade School

Senior High School
Apokon, Tagum City
2015-2016 Tagum National Trade School
Junior High School
Apokon, Tagum City
2011-2012 Apokon Elementary School
Elementary
 CURRICULUM VITAE

HANZ PATRICK SILVALLANA

5th Avenue, Misa District, Tagum City

PERSONAL INFORMATION:

Date of Birth: August 17, 2000 Place of Birth: Tagum City

Age: 18 years old Gender: Male
Religion: Christian Citizenship: Filipino
Weight: 47 kl Height: 5’5 ½ ft.
Father: Emmanuel G. Silvallana Mother: Merlyn Silvallana

EDUCATIONAL ATTAINMENT:

2017- 2018 Tagum National Trade School

Senior High School
Apokon, Tagum City
2015-2016 Tagum City National School
Junior High School
Apokon, Tagum City
2011-2012 Rizal Elementary School
Sobrecary Street, Tagum City
 CURRICULUM VITAE

TRISHA MAE TAMAYO

Purok Mahusay, Gante 1 Pioner Avenue, Tagum City

PERSONAL INFORMATION:

Date of Birth: October 26, 2000 Place of Birth: Tagum City

Age: 18 years old Gender: Female
Religion: Roman Catholic Citizenship: Filipino
Weight: 39 kl Height: 4’9 ft.
Father: Melchor Tamayo Mother: Bemari Tamayo

EDUCATIONAL ATTAINMENT:

2017- 2018 Tagum National Trade School

Senior High School
Apokon, Tagum City
2015-2016 Tagum National Comprehensive
High School
Mankilam, Tagum City
2011-2012 Magugpo Pilot Imelda Elementary School
Sobrecary Street, Tagum City
 iv

DEDICATION

This
piece of
work is proudly
dedicated
to:
The mighty creator and the provider of all wisdom, God
Our beloved Alma Mater Tagum National Trade School
Our steadfast supporters and parents
Mr. Marlon and Mrs. Lucita
Mr. Melchor and Mrs. Bemari
Mr. Emmanuel and Mrs. Merlyn
Mr. Rolando and Mrs. Novilla
Mr. Alberto and Mrs. Erlina
Mr. Sabino and Mrs. Biverlyn
Mr. Alejandro and Mrs. Maida
Mr. Francisco and Mrs. Lucia
Mrs. Anita, Mrs. Rochelle
 v

ABSTRACT

The developmental design is employed in this study which aimed at

innovating a new recipe concoction of Mini Carrot (Daucus carota) Cake with

Potato (Solanum tuberosum) Filling: A Healthy Alternative for Commercial

Cake at Tagum National Trade School. This new recipe was tested many times

to reach the perfect recipe. With this, students may aim different health

benefits and to avoid risk factor. Analysis of the nutrional content was

conducted using the so called “verywell analyser” to determine the nutritional

value it can provide to the students. Result showed that the nutritional content

indicates significant help to address help issues.

Keywords: Concoction, Mini Carrot and Potato, Commercial cake, Nutritional

content, Developmental design.

 CURRICULUM VITAE

LIZLY B. VIBAR
St. Therese Subdivision Visayan Village, Tagum City

PERSONAL INFORMATION:

Date of Birth: August 27, 2000 Place of Birth: Sto, Tomas

Davao Del Norte
Age: 18 years old Gender: Female
Religion: Christian Citizenship: Filipino
Weight: 49 kl Height: 4’9 ft.
Father: Francisco Rosalis Mother: Lucia Falconi Vibar

EDUCATIONAL ATTAINMENT:

2017- 2018 Tagum National Trade School

Senior High School
Apokon, Tagum City
2015-2016 Tagum City National High School
Junior High School
Mankilam, Tagum City
2011-2012 San Vicente Elementary School
Sobrecary Street, Tagum City