Carrot Cake
1.
Preheat the oven at 180 degrees Celsius, and shred the carrots on the grater. If there is no grater, shred the carrots.
2.
Mix the solid soft butter and brown sugar (either by hand or with a mixer) until fluffy
3.
Add the eggs one by one, and stir evenly each time you add eggs
4.
Mix the flour, cinnamon powder, baking powder, baking powder and salt. Add it to the previously made (brown sugar butter) mixture while stirring slowly. Stir until it is smooth and smooth.
5.
Pour the carrot shreds into the mixture and stir to mix. If you want to add any nuts, you can mix it in now, but the amount should not exceed 120 grams
6.
Pour the mixed batter into the mold, put it in a 180 degree oven and bake for 45-50 minutes, insert toothpicks or chopsticks into the cake base, if there is no sticky liquid feeling, the cake can be out of the oven, otherwise the baking time can be appropriately delayed Until the cake is fully baked, then let it cool naturally
7.
Reference for how it is baked
8.
Melt the butter and cheese at room temperature, mix and beat until the color turns white, add powdered sugar several times, and beat evenly with the butter and cheese, then adjust the thinness with orange juice (note that you need to add orange juice little by little, frosting texture Once it is over-diluted, it can’t be saved)
9.
Spread it evenly on the cake with a spatula. The surface can be sprinkled with nuts, raisins and other decorations freely
