Carrot Walnut Cake

Name: Carrot Walnut Cake
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 100g carrot; 2 pcs egg; 1g Cinnamon powder; 1g Baking powder; 25g California walnuts (dry)

by Caoxi pig

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

On the last weekend of the previous year, I was busy with all kinds of washing and washing, tidying up the house, and baking a carrot cake as an afternoon tea when I was free. You can do anything while baking the cake. When the oven "ding" tells you After baking, take out the baked cake, let it cool, put cream on it, and add a cup of green tea or coffee, the perfect afternoon tea, it’s that simple.

Ingredients

Carrot Walnut Cake

1. Wash the carrots, shredded them, and set aside. Peel the walnuts from the walnuts and break them into small pieces.

2. Beat the eggs into the basin

3. After beating the egg liquid into a thick bubble with a whisk, add 50 grams of sugar, 1 teaspoon of lemon juice, and adjust the whisk to high speed to beat the cream

4. When the egg cream is smooth and about 50%, add 50 grams of sugar and continue to beat the egg cream at high speed

5. Wait until the egg frost is passed until you draw a figure of 8 on the surface of the egg frost with chopsticks, the characters will not disappear immediately

6. Pour rice bran oil, carrot shreds, and walnut kernels into the egg frosting. Use a whisk to beat the ingredients and egg frosting until they are completely even and blended.

7. Add the sifted low-gluten flour, baking powder, and cinnamon powder to step 7 in two portions, and use a silica gel spatula to mix them evenly.

8. Spread grease paper in a 6-inch mold, pour the cake batter, and gently shake the bubbles. Preheat the oven to 170 degrees and bake for 35 minutes. When the chopsticks are inserted into the cake body, no cake batter sticks to the chopsticks, indicating that the cake has been baked.

9. Put the cake to cool completely, pour whipped cream in the basin, whip it with a whisk, feel free to touch the surface of the cake, and sprinkle with dried cranberries.