| Summary: | Yellow pumpkin (Cucurbita moschata Durch) and carrots (Daucus carota L) are readily available and economical in Indonesia, possessing a high nutritional value, particularly in beta-carotene. Sufficient beta-carotene intake is vital for preventing developmental disorders in toddlers. This study employed a Completely Randomized Design (CRD) to assess the chemical properties of layer cake made with pumpkin and carrot puree, subject to three different treatments involving adding 20%, 30%, and 40% puree, each being replicated twice. Data analysis was performed using ANOVA, followed by a further DMRT test. The results indicated that incorporating 40% puree into 100 grams of layer cake yielded the highest nutritional content: protein at 8.89%, fat at 18.31%, water at 48.18%, ash at 1.15%, beta-carotene at 54.41 g, and calcium levels. Conversely, the carbohydrate content decreased by adding 40% puree, resulting in a carbohydrate level of 26.26%. The highest carbohydrate content was observed in the layer cake with 20% puree added. These findings demonstrate that including pumpkin and carrot puree alters the chemical properties of layer cake, rendering it a beneficial complementary food for toddlers due to its enhanced nutritional profile, which may contribute positively to their overall health, growth, and nutritional status. © 2025 Institute of Physics Publishing. All rights reserved.
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