Carrot Cake

Name: Carrot Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 75g Low-gluten flour; 20g brown sugar; 200g carrot; 100g egg; 35g Almond powder; 25g Corn oil; 40g granulated sugar; 2g Aluminum-free baking powder; 2g Vanilla extract

by Aunt Xizhen

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

This is a cake that a girl thought about and talked to me for a long time.
This time I will post the tutorial together, and go back and do it yourself if you like it.
The addition of a lot of carrot mince makes this cake a healthy food.
Those who don’t like carrots and want to take in carrot nutrition, can try it.
On the third day after making it, the shopkeeper of my shop ran away with the two remaining cakes when he went to work. He usually didn't eat cakes very much. They all said that the cakes are delicious, which shows that the taste is good.

Ingredients

Carrot Cake

1. First peel the carrots, and then beat them into a puree with a food processor. If you don’t have a cooking machine, you can rub the silk, try to rub it as thinly as possible

2. Put granulated sugar and brown sugar in the egg liquid, then use a whisk to beat evenly

3. Add corn oil and mix well again

4. Sift in the almond flour and stir

5. Sift in low-gluten flour and baking powder, stir with a spatula, and mix until the texture is fine and even

6. Finally add the carrot mince and mix well

7. Pour it into a cake mold that has been coated with a layer of oil to prevent sticking, as shown in the picture. This amount can make about 6

8. Put it in the middle layer of a preheated 180 degree oven and heat it up and down for about 20 minutes. If your oven has high firepower, you can cover the cake with a layer of tin foil halfway through the baking process. After baking, let it cool and take a bite to see the texture inside.
Can you see a lot of carrot fiber?

Tips:
Two long words:
If you don't have this kind of continuous mold, you can also put it in other molds and bake. In general, the larger the mold, the lower the baking temperature and the longer the time.