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Moist Carrot Cake Recipe

Moist Carrot Cake Recipe
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Serving : 4
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Prepare the ingredients before making Moist Carrot Cake in your home. Then, follow these steps below to serve Moist Carrot Cake for your family or friends.

Ingredients: Moist Carrot Cake

  • 100 grams net weight Carrots
  • 1 medium Egg
  • 30 grams Sugar (soft light brown is best)
  • 1 dash Salt
  • 1 tbsp Maple syrup or honey
  • 1 tbsp each Vegetable oil ※heavy cream
  • 1 tsp ※Rum
  • 45 grams ◎Cake flour
  • 15 grams ◎Whole wheat flour※
  • 15 grams ◎Almond flour
  • 1/2 tsp ◎Baking powder
  • 1 refer to step 11 Icing (optional)
  • 20 grams ☆Powdered sugar
  • 1/2 tsp ☆Lemon juice
  • 1 Dragées (optional)

How to Make Moist Carrot Cake

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Moist Carrot Cake in your home by yourself.

    Step 1
  • Peel and grate 100 g worth of a carrot. Preheat oven to 180℃.
  • Step 2
  • Combine ◎ ingredients and sift. (※You could use cake flour instead of whole wheat. Add spices if you prefer). Line the cups or pan with parchment paper.
  • Step 3
  • Beat eggs in a bowl. Add sugar, salt, maple syrup, vegetable oil, heavy cream, and rum (※use milk when serving to children) in that order. Mix with each addition.
  • Step 4
  • Add the grated carrots into the bowl.
  • Step 5
  • Then add the ◎ ingredients into the bowl. Using a rubber spatula, mix together using gentle cutting motions.
  • Step 6
  • Pour the batter into the cups or pan. Transfer to a baking tray and bake for 30 minutes in a preheated oven.
  • Step 7
  • Cool on a cake rack. (You could also wrap them with plastic wrap, put into freeze-safe ziplock bags, and keep in the freezer for later.)
  • Step 8
  • Mix all ☆ ingredients for the icing. If you want the icing to harden quickly, reduce the amount of lemon juice.
  • Step 9
  • When the cakes are completely cooled down, pour the icing over them. Sprinkle on some dragées if you wish. Leave the icing to harden, and they're done.
  • Step 10
  • Note: Here's the carrot I used. Since I had nothing else to compare it to, I placed an 80 g container of parmesan cheese. This size was just about 100 g net weight.
  • Step 11
  • Note: The sweetness of the batter is reduced to balance out the sweetness of the icing. If you're not making the icing, increase the sugar in the batter to 40 g. It will only by subtly sweet if you use 30 g, so it's up to you.
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