Name: Carrot Cake
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: a little salt; 55g Vegetable oil; 220g carrot; 8g Cinnamon powder; 180g All-purpose flour; 7g Baking powder; 120g Sugar; 4 egg; 200g Cream cheese philadelphia; 50g butter; 2-3 cloves Orange juice and pulp; Some peanut kernel

Carrot Cake

by Feixue Piaoxu (from Tencent.)

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

I have been busy recently at the end of the year, and I don’t have much time to get recipes in time. Making this cake is pure curiosity. On the food website, the recipe of the cake made by the teacher of Norwegian Hong is unique, including cinnamon powder and carrot shreds. You should know that many people think that carrots have a unique taste and do not like to eat carrots. In fact, carrots contain a lot of carotene, which can nourish the liver and improve eyesight. And this cake can't taste the taste of carrots at all, which is really good. Another thing is that the decoration is simple, I am still afraid of butter decoration. So feel customized! The cinnamon powder and the cream cheese with the English name Philadelphia were prepared specially before entering the house. As a result, the baked cake has a special cinnamon fragrance, and the taste is very good! I got the unit to share. Some friends don’t usually eat carrots, but they need recipes.

Carrot Cake

1. In the ingredients map, the cream cheese was taken out of the refrigerator by mistake, but it was discovered later.

2. This is the main ingredient for decoration, but the peanut kernels are forgotten. (Anyway, I've been left behind recently.)

3. Peel the carrots and rub into filaments, add vegetable oil and salt, mix well and set aside.

4. Mix the whole egg and sugar.

5. Use a chef machine to send it at high speed (the kitchen machine can be heated without hot water).

6. When the dripping egg paste does not disappear immediately, stop the high-speed whipping and change to low-speed for a minute or two. At this time, let the chopsticks stand upright.

7. Sift in the flour, cinnamon powder and baking powder, and stir evenly like a stir-fry.

8. Then pour in the carrot shreds mixed with oil and salt.

9. Cut and mix evenly so that there is no dry powder (preheat the oven at 170 degrees).

10. Line the baking tray with greased paper, and pour the cake batter into the mold.

11. Put it in the middle and lower level of the oven at 170 degrees and bake for about 28 minutes.

12. Take care to prevent scalding and remove the baking tray.

13. In turn, put it on the shelf and let it cool.

14. When it is warm and not hot, lift off the greased paper.

15. Cut into squares, any size.

16. Put the cream cheese, sugar and butter in a basin, mix and whit it with a manual whisk, then add the orange juice with pulp and mix well (this process is done before going to work in the morning, there is no time to take pictures). Spread the mixture evenly on the cool cake.

17. Sprinkle with peanuts.

Tips:
1. I used a cook machine. If you use a hand-held small egg beater when beating eggs, you need to place the egg beater on the hot water pot and beat it to the desired level.
2. When distributing the cream cheese for decoration, add orange juice a little bit to avoid too thin.