Carrot Cake

Carrot Cake

by w Green water lotus pond y

4.9 (1)
Favorite

Difficulty

Easy

Time

15m

Serving

2

Carrots are squeezed into juice and they will taste a little bit. I don’t like it, but it’s another delicacy when used to make cakes. Even the residue is put in the cake. I’m sure that if you don’t say that no one knows that carrots are added. clatter!

Ingredients

Carrot Cake

1. Prepare all the ingredients and juice the carrots in advance.

Carrot Cake recipe

2. Separate egg white and egg yolk.

Carrot Cake recipe

3. Beat the egg whites at a low speed, and add one-third of the white sugar in a coarse foam state (add the sugar in three times)

Carrot Cake recipe

4. .When the egg beater is lifted, the meringue in the basin forms a small hook.

Carrot Cake recipe

5. Pour 30 grams of corn oil and 35 grams of carrot juice in the egg yolks, and beat them evenly with a whisk.

Carrot Cake recipe

6. Sift in low-gluten flour and mix well.

Carrot Cake recipe

7. Take one-third of the egg white paste, put it into the egg yolk paste, mix it evenly by cutting and mixing, then pour the egg yolk paste back into the egg white paste, and mix evenly with the cutting and mixing method.

Carrot Cake recipe

8. Take an appropriate amount of carrot residue and put it in the cake Hu, and stir it a few times.

Carrot Cake recipe

9. Pour the cake Hu into the prepared paper cup and pour 8 minutes full.

Carrot Cake recipe

10. Put it in the preheated oven, 180 degrees, put the baking tray in the middle and lower level, bake for 20 minutes

Carrot Cake recipe

Tips:

One bite is perfect for entertaining guests

Comments

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