Name: # Fourth Baking Contest and is Love to Eat Festival#brown Sugar Carrot Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 2 pcs egg; 120g (Peeling and shredded) carrot; 40g (soak in advance to soften) raisin; 100g Vegetable oil; 75g brown sugar; a little salt; 1/2 tsp Baking powder; 1/2 tsp baking soda; 1/4 teaspoon Ginger powder; 50g Cream cheese; 30g Powdered sugar; 30g Light cream

# Fourth Baking Contest and is Love to Eat Festival#brown Sugar Carrot Cake

by Cloud shimmer

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

At the beginning, I was puzzled about carrot cakes. I didn't know what kind of strange taste would come out. I didn't expect that the baked cakes would not taste the taste of carrots at all. If you don't look carefully, you won't even be able to find the traces of carrots! "

# Fourth Baking Contest and is Love to Eat Festival#brown Sugar Carrot Cake

1. Mix the eggs + vegetable oil + fine sugar + salt with a whisk;

2. Then add the sifted powder and stir evenly, finally add the carrot puree and raisins, and stir evenly with a rubber spatula;

3. In order to facilitate demoulding, the baking mold should be coated with oil and powder in advance, pour the stirred batter into the baking mold, and bake for about 40 minutes in an oven that has been preheated to 175 degrees. Insert a toothpick into the cake without sticky batter. Then, take out the inverted button and let it cool and demould;

4. Mix all the sauce ingredients and stir evenly. After the cake is completely cold, cover the surface of the cake with cheese frosting.