Ingredients: Bakes a 15cm round cake pan
Cut 50g of carrots into fine strips, and grind 50g of carrots.
Put the eggs and sugar in a bowl and whip until the sugar dissolves.
Add cooking oil and stir until mixed well.
Add ground carrots and stir well.
Add carrot strips and stir.
Sift in the low-glutenous flour, baking powder, and cinnamon powder and stir lightly with a rubber spatula.
Pour dough into the cake pan lined with a baking sheet.
Bake about 35 minutes after preheating oven at 180 degrees Celsius. If you stick a bamboo skewer in the dough and it does not come out with the dough, it’s done. Take out of the oven and let it cool on a metal grid.
Put cream cheese and sugar in a bowl and knead with a rubber spatula until soft. Add lemon juice and stir until smooth.
Put the cream cheese on top of the cooled cake and spread with a rubber spatula.
Arrange chopped pistacchio and you are good to go.
Tips by confectionery specialist marimo
・In step 2, sugar will dissolve easily if you put the bottom of the bowl in a water bath and warm it.
・The dough will be moist by adding ground carrots.
・By adding fine strips of carrots, the final texture will be more interesting.
Recipe by:con-fectionery researcher marimo