Name: Cinnamon Carrot Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g carrot; 60g Low-gluten flour; 2 pcs egg; 30ml Fresh milk; 50ml fresh cream; 1 Hanging ear coffee; Some Cinnamon powder; Some Sugar; Slightly Lemon juice; a little Chopped nuts; Discretion blueberry

Cinnamon Carrot Cake

by Bi Luo Coffee Manor

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

On a wet and cold winter day, my appetite is getting stronger, but how can I give up on myself? The carrot fiber and the fat-burning power of black coffee can be used to enjoy this delicious cake without guilt, hehe~"

Cinnamon Carrot Cake

1. Separate the egg white and egg yolk for later use;

2. Wash the carrots, shredded and set aside;

3. Put the egg yolk, sugar, and cinnamon powder into an anhydrous container;

4. Stir evenly;

5. Add carrots and fresh milk and stir well

6. Sift in free and stir into a uniform batter for later use, and the oven will begin to preheat;

7. Add 2 or 3 drops of lemon juice to the egg whites and beat them with small tips.

8. Add the egg whites to the batter twice, and mix up and down evenly;

9. Gently shake out bubbles;

10. Put it in the middle of the oven, and bake at 200 degrees for 40 minutes; (specifically according to the oven settings)

11. After baking, it can be cooled down, and you can whip the cream while you wait;

12. Spread the whipped cream evenly on the cake

13. Decorate with crushed nuts, blueberries, etc. You can skip it if you don't have them on hand.

14. Make a cup of hanging ear coffee and you're done~

15. The scent of cinnamon and the sweetness of the cake are just right. The addition of carrots enriches the taste of the cake. When paired with fragrant coffee, it instantly dissipates the cold in the cold and wet winter;