Carrot Cake Recipe
Cake that had time hits some time ago this was indeed more delicious and healthy. Grated carrots without squeezing will contribute to the natural sweetness and texture of the cake moist .
Ingredients
- Eggs - 3 eggs
- Powdered sugar - 100 grams
- Palm sugar - 50 grams
- Flour - 140 grams
- Baking powder - 1/2 tsp
- Baking soda - 1/2 tsp
- Cinnamon powder - 1 tsp
- Carrots, finely grated - 250 grams
- Vegetable oil - 70 grams
- Buttercream - to taste
- Foundation, for carrot-shaped decoration - to taste
- Purchase ingredients and cooking utensils
Plans
- Prepare a baking sheet, grease with margarine, and line it with parchment paper.
- In a bowl, beat with a mixer the eggs, powdered sugar and palm sugar until thick and fluffy.
- Enter (while sifting) flour, baking powder, baking soda, and cinnamon powder.
- Beat with a mixer on medium speed until smooth.
- Add grated carrots. Stir with a spatula until smooth.
- Pour in the vegetable oil. Stir until smooth and make sure no oil settles.
- Pour the batter into the pan. Bake in the oven at 180°C for 30-40 minutes. Remove and wait for it to cool.
- Remove the cake from the tin. Top it with buttercream. Cut according to taste. Arrange the carrot shape decoration from the foundation on each piece.
- Ready to be served.
- 1. Use imported carrots for a sweeter taste.
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