Carrot Cake
1.
The cooked carrots are mashed; the walnuts are roasted in the oven at 160 degrees for about 15 minutes, and then chopped.
2.
Spread softened butter in the hollow mold and sprinkle with high-gluten flour.
3.
Mix low-gluten flour, baking powder, salt, and cinnamon powder and sieve twice.
4.
Beat the eggs into the container and beat at low speed.
5.
Raise to medium speed and add white sugar three times and continue to beat until the egg batter becomes a ribbon shape.
6.
Slowly pour the corn oil into the egg batter and continue to beat for about 1 minute.
7.
The sieved mixed powder is sprinkled on the surface of the egg batter.
8.
Gently shake the batter up and down until it is even.
9.
Add milk to the batter, cut and mix evenly.
10.
Add the chopped carrots and walnuts to the batter and mix well.
11.
Pour the batter into the model until it is 8 minutes full, put it in the preheated oven, and bake for about 20 minutes.
12.
When the cake body is cool enough, it can be separated from the mold.
Tips:
1. The cake made by this formula does not have the taste of carrots at all, so don't worry about children not like it, it is a good way for children to eat vegetables unknowingly.
2. The carrot can be replaced with the same amount of mashed banana or diced apple to change the taste.