1. Cut the carrots into pieces and put them in a food processor.
2. Pour in water and use a food processor to beat the carrots into juice and carrots
3. Mix egg yolk, milk, milk powder, 20g sugar, 30g corn oil
4. Add the carrots and mix well
5. Sift the low powder and add it to the carrot and egg yolk paste several times and mix
6. Stir in the cake batter evenly, cover with the lid and set aside
7. Take out the egg whites, beat them at high speed into a fish-eye bubble state, and then add 1/3 of the fine sugar. Whisk with an electric whisk until the volume has doubled, and then add 1/3 fine sugar. Continue to beat until the hook can be pulled out, add the remaining fine sugar, and continue to beat. Beat at high speed to a state of wet foaming.
8. Put the beaten egg whites into the carrot and egg yolk batter three times and stir evenly. Do not stir in circles, otherwise it will defoam. Stir the cake batter evenly
9. Elevate the cake batter to a height of 10 cm, pour it into the cake mold, knock on the countertop a few times to shake out the big bubbles in the batter. Turn on the oven and turn on the upper and lower heat, 150 degrees, 45 minutes after the oven is out of the oven, immediately lift the cake and shake it twice, shake out some gas and buckle immediately, and take off the film after cooling down.
