Carrot Cake

by Zhen Zhen

5.0 (1)
Favorite
2

Difficulty

Easy

Time

30m

Serving

2

The weather soon entered winter, and there was a saying in the old life: "Eat radish in winter and ginger in summer without a doctor's prescription." The so-called radish is not only white radish, carrot is also a must-have artifact in winter.
After the carrots are squeezed with a juicer, the carrot residue can be used for croquettes, buns and dumplings are good, and carrot cakes. Carrot juice is not only drinkable, but can also be used as food pigments to make colorful foods. But I want to make it colorless and tasteless so that the baby can't eat it, because the baby doesn't like carrots. Use carrot juice to make cakes. They are delicious and do not smell like carrots. Baby eats very well!

Carrot Cake

1. Prepare materials

2. Separate the egg white and the yolk, add 30 grams of sugar to the egg white

3. Carrot juice, egg yolk, 10 grams of sugar, corn oil and stir well

4. Stir the egg yolk liquid into the flour and mix well

5. Stir into egg yolk paste

6. Beat the egg whites to dry foaming

7. Take about one-third of the egg white and put it in the egg yolk paste

8. Stir well

9. Put the egg yolk paste into the egg white

10. Stir well

11. Pour into the mold, sprinkle the seeds

12. Put it in the middle and lower level of the oven at 130 degrees for about 25 minutes

13. Take it out and let it cool on the grill

Tips:

This recipe has more flour so that it doesn’t collapse after baking.

Comments

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