Natural flavors of a classic carrot cake spiced with smell of cinnamon. This recipe is perfectly balanced with rich cream cheese frosting.
While the carrot cake is moist and dense and the frosting may seem extra-sugary, it is actually mildly sweetened. Enjoy it freshly baked or after leaving it in the refrigerator for half a day for the flavors to blend!
■ Ingredients
（Mold Size：About 20×10×10cm pound cake mold）
・120g carrot
・100g cake flour
・85g cane sugar
・1 egg
・65g oil
・3g baking soda
・4g baking powder
・3g cinnamon
・20g raisins
・20g walnut
-- frosting
・80g cream cheese
・30g powdered sugar
・1/2 lemon juice
-- topping（as you like）
・walnut
・pistachio Diced
■ Instructions (description)
1. Peel the carrot(s) and weigh around 120g.
2. Shred half the amount of carrots. Grate the rest.
3. Soak the raisins in hot water and chop into pieces.
4. Chop the walnuts as well. If you are using raw walnuts, roast them in advance.
5. Combine eggs and sugar in a bowl and whisk until it becomes white and thick.
6. Add oil and mix again.
7. Sift in flour, baking soda, baking powder and cinnamon, and mix lightly.
8. Add the carrots, raisins, and walnuts and mix until well combined. Pour the batter into the pan.
9. Tap the pan on the counter to get rid of air bubbles, and bake in an oven preheated to 180 °C for about 40 minutes.
10. Combine the cream cheese, powdered sugar, and lemon juice in a bowl and mix well until smooth.
11. Allow the carrot cake to cool and cover with the frosting.
12. Top with walnuts or pistachio dices to finish.
#CarrotCake
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4 июн 2020
