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RECIPE

Carrot Cake

Preparation Time: About 120 minutes

Carrots: Confectionery with the Taste of the Peak Season

Carrot Cake

Ingredients: Bakes a 15cm round cake pan

<Dough>

Eggs: 2
Sugar: 80g
Cooking oil: 50g
Carrots: 100g
Low-glutenous flour: 100g
Baking powder: 3g
Cinnamon powder: 1.5g

<Topping>

Cream cheese: 150g
Sugar: 15g
Lemon juice: 5g
Pistachio: as needed

DIRECTIONS

1

Cut 50g of carrots into fine strips, and grind 50g of carrots.

2

Put the eggs and sugar in a bowl and whip until the sugar dissolves.

3

Add cooking oil and stir until mixed well.

4

Add ground carrots and stir well.

5

Add carrot strips and stir.

6

Sift in the low-glutenous flour, baking powder, and cinnamon powder and stir lightly with a rubber spatula.

6

Pour dough into the cake pan lined with a baking sheet.

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6

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.

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6

Put cream cheese and sugar in a bowl and knead with a rubber spatula until soft. Add lemon juice and stir until smooth.

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6

Put the cream cheese on top of the cooled cake and spread with a rubber spatula.

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6

Arrange chopped pistacchio and you are good to go.

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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

http://www.marimo-cafe.com/