carrot cake

Overview

Shredded carrots are added to this sponge cake, and cinnamon powder is used with the carrots. When eaten, it matches the sweet and sour cream, and has a very good taste. I have made it without beating eggs before, and the whole eggs were beaten to make it softer and more delicious.

Tags

• baking
• children
• cake
• afternoon tea
• aluminum-free baking powder
• cake flour
• cream cheese
• egg
• lemon
• rice oil
• unsalted butter
• carrot
• cinnamon powder
• fine sugar
• salt

Ingredients

Steps

1. 1 Prepare the ingredients for the cake body: 200 grams of a carrot, 4 eggs at room temperature, mix baking powder, cinnamon powder and cake flour;

   

2. 2 Sieve the powder,

   

3. 3 Grate the carrot into thin strips, stir well with 55 grams of rice oil and a pinch of salt, and set aside;

   

4. 4 Place 4 eggs and 120 grams of fine sugar in an egg-beating basin. Beat the scattered eggs with your hands first. Place a basin of 60-degree hot water under the egg-beating basin. The bottom of the egg-beating basin should not be in contact with the hot water;

   

5. 5 Beat the egg liquid at high speed with a whisk until thick, then turn to low speed and beat the egg mixture evenly until the pattern is not easy to disappear, about 14 minutes; this depends on the power of your own whisk;

   

6. 6 Preheat the oven to 170 degrees and set the time for 40 minutes;

   

7. 7 Pour in the sifted flour in 3 batches and mix roughly evenly;

   

8. 8 Stir until there is a little dry powder, add shredded carrots, stir evenly and no dry powder can be seen;

   

9. 9 Pour into a mold lined with baking paper, mold size: 24*24

   

10. 10 Place it in the preheated oven on the lower shelf. The baking time is only about 25 minutes. Insert a toothpick into the cake and when it comes out without cake batter, it will be baked. Take it out directly;

    

11. 11 Lift the cake out with the baking paper, tear off the baking paper around the cake, put it on the grill and let it cool;

    

12. 12 Make buttercream: 50g butter, 200g cream cheese, 15g fine sugar, put in a basin,

    

13. 13 Peel off a lemon and set aside, cut in half and squeeze the juice;

    

14. 14 Beat the softened butter and cream cheese until smooth, add lemon juice in portions, and beat until even;

    

15. 15 Put the buttercream frosting into a piping bag;

    

16. 16 After cooling, spread buttercream on the surface of the cake, sprinkle with lemon zest, and cut into pieces when eating;