DEPARTMENT OF EDUCATION

SIGNAL VILLAGE NATIONAL HIGHSCHOOL

BALLECER ST. SIGNAL VILLAGE, TAGUIG CITY

TECHNOLOGY AND LIVELIHOOD EDUCATION

CAREGIVING 10

RESEARCH PAPER
ROOT VEGETABLE – CARROT

SUBMITTED BY:
RACHELLYN ALEGADO
GRADE 10 – LILY

SUBMITTED TO:
ADORA S. NOCON
TLE TEACHER
NAME OF VEGETABLES: CARROT

OTHER NAME OF VEGETABLE:

DAUCUS CAROTA

CARROT CAKE
 INGREDIENTS:
 3 cups carrot, hand-grated (450 g)

 2 ½ cups all-purpose flour, plus 1 tablespoon, divided (310 g)

 2 teaspoons ground cinnamon

 ¼ teaspoon allspice

 1 teaspoon kosher salt

 1 teaspoon baking powder

 ½ teaspoon baking soda

 1 cup light brown sugar packed (200 g)

 ½ cup granulated sugar (100 g)

 3 large eggs, room temperature

 1 cup vegetable oil (240 mL)

 1 cup raisin (150 g)
 1 cup crushed pineapple, canned (225 g)

ICING

 1 cup unsalted butter, (2 sticks) room temperature (225 g)

 12 oz cream cheese, room temperature (340 g)

 1 ½ teaspoons vanilla extract

 2 cups powdered sugar (240 g)

 2 cups walnuts crushed (200)

PROCEDURE:

1. Preheat the oven to 350˚F (180˚C). Grease 3 8-inch (20 cm) round cake pans
and line with parchment paper.

2. Grate the carrots on the small holes of a box grater. Set aside.

3. In a large bowl, sift together 2½ cups (310 G) of flour, the cinnamon, allspice,
salt, baking powder, and baking soda. Whisk together.

4. In a separate large bowl, beat the brown sugar, granulated sugar, and eggs
together with an electric hand mixer on medium speed until just combined.

5. With the mixer running, gradually pour in the vegetable oil.

6. With the mixer on medium-low speed, add ⅓ of the flour mixture at a time to the
wet ingredients. Beat just to incorporate. Stop mixing when there is just a small
amount of flour visible.

7. In a small bowl, toss the raisins with the remaining tablespoon of flour.

8. Add the raisin, grated carrots, and pineapple to the batter and fold to incorporate
with a rubber spatula.

9. Divide the cake batter evenly between the prepared pans and smooth the tops.
 10. Bake for 25-30 minutes, until a fork inserted in the center of a cake comes out
clean.

11. Cool the cakes on a wire rack until the pans are cool to the touch. Remove the
cakes from the pans and let cool completely on the rack.

12. Make the icing: In a large bowl, beat together the butter, cream cheese, and
vanilla with an electric hand mixer on medium-low speed. Once combined, mix
on medium-high speed for 30 seconds, until light and fluffy.

13. Add the powdered sugar, ½ cup (60 G) at a time, beating on medium-low speed
to incorporate each addition.

14. Assemble the cake: Check to see if the top of each cake is flat. If not, use a
serrated knife level off the cakes.

15. Place 1 cake layer on a serving platter or cake stand. Spoon ¼ of the icing on top
and spread in an even layer. Add another layer of cake and spread with another
¼ of the icing. Set the last cake layer on top with the bottom up to ensure a very
flat surface. Spread the rest of the icing over the top and sides.

16. Gently press the walnuts into the icing around the sides of the cake.

17. Chill for 30-60 minutes to let the icing set, then slice and serve.

NUTRITION FACT:
The carrot is a root vegetable, usually orange in colour, though
purple, black, red, white, and yellow cultivars exist. Carrots are a
domesticated form of the wild carrot, Daucus carota, native to
Europe and southwestern Asia. 

Energy: 41.35 Calories (per 100 g)

Vitamin c: 5.9 mg (per 100 g)

Protein: 930 mg (per 100 g)

Potassium: 320 mg (per 100 g)

POSITIVE SIDE EFFECTS:

Carrot contains a chemical called beta-carotene. Beta-carotene might act as

an antioxidant. Carrot also contains dietary fiber, which might
improve stomach and intestine conditions such as diarrhea or constipation.

NAME OF VEGETABLE: CARROT

The carrot (Daucus carota subsp. sativus) is a root vegetable, usually

orange in colour, though purple, black, red, white, and yellow cultivarsexist.
[1]
 Carrots are a domesticated form of the wild carrot, Daucus carota, native
to Europe and southwestern Asia. The plant probably originated
in Persia and was originally cultivated for its leaves and seeds. The most
commonly eaten part of the plant is the taproot, although the stems
and leaves are eaten as well. The domestic carrot has been selectively
bred for its greatly enlarged, more palatable, less woody-textured taproot.

The carrot is a biennial plant in the umbellifer family Apiaceae. At first, it

grows a rosette of leaves while building up the enlarged taproot. Fast-
growing cultivars mature within three months (90 days) of sowing the seed,
while slower-maturing cultivars need a month longer (120 days). The roots
contain high quantities of alpha- and beta-carotene, and are a good source
of vitamin K and vitamin B6, but the belief that eating carrots
improves night vision is a myth put forward by the British in World War II to
mislead the enemy about their military capabilities.

The United Nations Food and Agriculture Organization (FAO) reports that

world production of carrots and turnips (these plants are combined by the
FAO) for the calendar year 2013 was 37.2 million tonnes; almost half
(~45%) were grown in China. Carrots are widely used in many cuisines,
especially in the preparation of salads, and carrot salads are a tradition in
many regional cuisines.