# Fourth Baking Contest and is Love to Eat Festival#carrot Cake
1.
Prepare the materials, put the paper cup into the mold, wash and peel the carrots and rub them into filaments for later use;
2.
Beat the eggs, add fine sugar and brown sugar and beat until the sugar melts, add salad oil and mix well;
3.
Mix the low-powder, baking powder and salt through a sieve, add to the egg liquid, and mix lightly and quickly until there is no obvious dry powder;
4.
Finally, add carrot shreds, mix well, put it into a piping bag, and squeeze it into a paper cup;
5.
Preheat the oven at 180 degrees, the middle level, upper and lower fire, bake for about 20 minutes until the surface is colored, and it can be out of the oven. (You can insert a toothpick into the middle of the cake and pull out the non-stick batter.)
