1. To prepare the cake ingredients: a 200g carrot, 4 eggs at room temperature, baking powder, cinnamon powder and low powder mix;
2. The powder is sieved,
3. Rub carrots into thin shreds, mix well with 55 grams of rice oil and a pinch of salt, and set aside;
4. Put 4 eggs and 120 grams of fine sugar in an egg-beating bowl, first beat the eggs with your hands, put a pot of 60 degrees hot water under the egg-pot, and the bottom of the egg-beating bowl is not in contact with the hot water;
5. Whisk the egg liquid at high speed, beat until it is thick and then turn to low speed, beat the egg batter evenly, and finally show the state that the pattern is not easy to disappear, about 14 minutes; this depends on the power of your own egg beater;
6. Preheat the oven to 170 degrees and set the time to 40 minutes;
7. Pour the sifted powder in 3 times, and mix roughly evenly;
8. Stir until it is slightly dry, pour in the carrot shreds, stir evenly and no dry powder will be seen;
9. Pour into the mould with baking paper, mould size: 24*24
10. Put it in the preheated oven, the lower layer, the baking time is only about 25 minutes, insert the toothpick, pull out the cake without cake batter, it has been baked, take it out directly;
11. Lift the cake with the baking paper, tear off the baking paper around the cake, and put it on the grill to cool;
12. To make cream frosting: 50 grams of butter, 200 grams of cream cheese, 15 grams of caster sugar in a basin,
13. One lemon peeled off the skin and set aside, cut and squeeze the juice;
14. Beat the softened butter and cream cheese until smooth, add lemon juice in portions, and beat until even;
15. Put the cream in a piping bag;
16. Squeeze butter frosting on the surface of the cake after cooling, sprinkle with lemon zest, and cut into pieces when eating;
Tips:Don't worry about defoaming when the cake batter is mixed. Don't remove the moisture from the carrot shreds. The mold is a 24*24 square mold. The baking temperature is 200 degrees and the time is about 25 minutes.
