Carrot Pound Cake

by Grace small kitchen

4.9 (1)

Favorite

7

Difficulty

Easy

Time

30m

Serving

2

The pound cake originated in Europe in the 18th century, or to be precise the United Kingdom. The pound cake at that time had only four equal amounts of ingredients, one pound of sugar, one pound of flour, one pound of eggs, and one pound of butter. Because each ingredient occupies 1/4 each, it was passed to France, and similar cakes are also called quarter cakes.

Ingredients

Carrot Pound Cake

1. Prepare relevant ingredients

2. Put carrots, wolfberries, and milk into the food processor, select the fruit and vegetable juice button to run to the end

3. Pour out into a large clean bowl

4. Add maple syrup and stir well

5. Add peanut oil and stir well

6. Sift into low-gluten flour to preheat the oven

7. Pour into the mold, put it in the oven for 180 degrees for 35 minutes, and then take it out

8. Pour into the mold, put it in the oven for 180 degrees for 35 minutes, and then take it out

9. carry out

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