Carrot Cheese Cake
1.
Prepare a variety of raw materials, carrots are smaller, and green peppers are recommended to use sweet bell peppers, which are not spicy;
2.
Peel the carrots and cut into filaments, and cut the green peppers into filaments;
3.
Put flour, eggs, salt, and water together in a larger container and stir to make a batter;
4.
Put the cut carrot shreds and green pepper shreds into the batter and stir evenly;
5.
Just stir evenly;
6.
Take a 12-unit cake mold and pour the carrot and egg batter into the cake mold separately. The one I used is a non-stick mold, so there is no oil. If the mold will stick, it is recommended to put a layer of oil on the mold before pour Batter.
7.
Tear the cheese slices into small pieces and place them on the batter; this amount can be more or less, just put it as you like;
8.
Sprinkle the chopped green onion on the cheese;
9.
Preheat the oven at 200 degrees, put the cake mold on the middle layer, and bake for about 30 minutes; (because the oven will have temperature differences, the temperature here is for reference only)
10.
It’s fun to see the cake batter in the cake mold swell during the baking process;
11.
After 30 minutes, the baking is over, and the scented carrot cheese cake is out of the oven;
12.
Look, it can be easily demoulded without oiling, which is very convenient.
13.
This kind of small cake is nutritious and easy to make. It does not need to be beaten, no sugar or oil, and the ingredients are common at home, but by changing the method of preparation, you can make a different delicacy. After it's done, the children in the family still like to eat it. The carrots here can be replaced with other ingredients, such as white radish and zucchini, which are easier to cook. In the future, I will experiment with other types of savory cakes, and I will share them with you.
Tips:
The carrots here can also be replaced with other ingredients, such as white radish and zucchini, which are easier to cook.