Carrot Pound Cake

Name: Carrot Pound Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 55g Soybean oil; 75g carrot; 55g Caster sugar; 1 piece egg; 1/2 orange; 55g Low-gluten flour; 1/8 teaspoon Cinnamon powder; 1/2 teaspoon Baking powder

by Ma Lin

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The taste of this cake is very special. I know that many people actually don't like the taste of carrots. When I was a child, I was afraid to eat carrots, but when I added it to the cake, the taste of orange juice and cinnamon was actually very strange. And it is very nutritious, very suitable for children to eat. Do you think that a little white rabbit on this picture will match it better, haha.

Ingredients

55g Soybean Oil
75g Carrot
55g Caster Sugar
1 piece Egg
1/2 Orange
55g Low-gluten Flour
1/8 teaspoon Cinnamon Powder
1/2 teaspoon Baking Powder

Carrot Pound Cake

1. Use a wire scraper to scrape the carrots into filaments in advance; pour the soybean oil into the basin

2. Add granulated sugar and stir evenly with a manual whisk

3. Add the eggs and beat them in one direction evenly

4. Add the orange juice of half an orange and continue to mix well

5. Mix low-gluten flour, baking powder and cinnamon powder into the soybean paste

6. Use a rubber spatula to mix the even batter (in fact, the thinner batter can also be mixed with a manual egg beater, but it needs to be stirred by drawing an "8". It is also not allowed to stir in a circle to avoid excessive flour production. Gluten)

7. Put the carrot shreds into the batter and mix evenly

8. Spread a layer of softened butter in the cake mold to prevent sticking, and then put the mixed batter into the mold, about eighth full; preheat the box to 180 degrees, up and down the fire, put the grilling net in the middle of the oven, and bake for about 20-25 minutes , The surface is golden

Tips:
1. It can be omitted if there is cinnamon powder;
2. Soybean oil can be replaced with corn oil, sunflower oil and other vegetable oils without special smell.