Carrot cake-You Are Foodie

By Atalanta
12

Carrot cake

This sponge cake is made with shredded carrots, cinnamon powder and carrots. It tastes good when eaten with sweet and sour cream; The eggs that have not been beaten before are more soft and delicious.

Main Ingredients

Auxiliary Ingredients

Do not worry about defoaming when turning the cake paste. Do not remove the water from the pickled carrot shreds. The mold is a 24*24 square mold. The baking temperature is 200 degrees and the time is about 25 minutes.

Step 1 . Prepare the cake materials: 200g carrots, 4 eggs at room temperature, baking powder, cinnamon powder and low powder;

Step 2 . Powder sieving,

Step 3 . Rub carrots with fine silk, knead with 55g rice oil and salt, and stir well. Set aside;

Step 4 . Put 4 eggs and 120 grams of fine granulated sugar in an egg beating basin. First, beat the eggs by hand. Put a basin of 60 degree hot water under the egg basin, and the bottom of the egg beating basin is not in contact with the hot water;

Step 5 . The egg beater whisks the egg liquid at high speed, turns to low speed after beating until it is thick, and beats the egg paste evenly. Finally, the pattern is not easy to disappear, about 14 minutes; This depends on the power of your egg beater;

Step 6 . Preheat the oven at 170 ℃ for 40 minutes;

Step 7 . Pour the sifted powder in three times, and roughly mix it evenly;

Step 8 . Stir until there is a little dry powder, pour in shredded carrots, stir evenly, and there is no dry powder;

Step 9 . Pour into the mold covered with baking paper, mold size: 24*24

Step 10 . Put it into the preheated oven, the lower layer, and the baking time is only about 25 minutes. Insert a toothpick into the cake, pull it out without cake paste, and it is already baked, and take it out directly;

Step 11 . Lift the cake with baking paper, tear open the baking paper around the cake, and put it on the grill to cool;

Step 12 . Make cream: put 50g butter, 200g cream cheese and 15g fine granulated sugar into a basin,

Step 13 . Peel off the peel of a lemon and use it. Cut it and squeeze it;

Step 14 . Beat the softened butter and cream cheese until smooth, add lemon juice in several times, and beat evenly;

Step 15 . Put the cream into the flower mounting bag;

Step 16 . Squeeze cream on the surface of the cake after cooling, sprinkle lemon dander, and cut it into pieces when eating;

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