Carrot Chiffon Cake

Name: Carrot Chiffon Cake
Yield: 6 servings
Cuisine: American
Ingredients: 100 grams Carrots; 3 Eggs; 30 grams Olive oil or vegetable oil; 30 grams Water; 30 grams Sugar; 70 grams Cake flour; 1 tsp Baking powder; 1 Cinnamon

cookpad.japan @cookpad_jp

I bought a lot of carrots so I came up with a healthy chiffon cake recipe!

It's easier using a food processor. Recipe by uzukaji

I bought a lot of carrots so I came up with a healthy chiffon cake recipe!

It's easier using a food processor. Recipe by uzukaji

cookpad.japan @cookpad_jp

I bought a lot of carrots so I came up with a healthy chiffon cake recipe!

It's easier using a food processor. Recipe by uzukaji

I bought a lot of carrots so I came up with a healthy chiffon cake recipe!

It's easier using a food processor. Recipe by uzukaji

Saved

Ingredients

6 servings

100 gramsCarrots
3Eggs
30 gramsOlive oil or vegetable oil
30 gramsWater
30 gramsSugar
70 gramsCake flour
1 tspBaking powder
1Cinnamon

Saved

Steps

1

Preheat oven to 170°C. Separate the eggs into yolks and whites (put both in a large bowl). Grate the carrots.
2

Put half of the sugar into the bowl with the egg yolks and whisk. Add olive oil and water and whisk more.
3

Sift the cake flour, baking powder and cinnamon into the bowl from step 2, and whisk until there is no flour visible. Add the carrots and mix well.
4

Using a handheld mixer, whip the egg whites.
5

When it's whipped, add the sugar and whip until the meringue will not fall out of the bowl even when it's upside down.
6

Without washing the handheld mixer from step 5, whip the bowl from step 3 on low for a little bit.
7

Add 1/3 of meringue from step 5 into the bowl from step 3 and mix well. Mix the rest of the meringue quickly with a spatula, leaving it fluffy.
8

Put the batter in a mold, bang it a little bit to get the air bubbles out, bake for 30 minutes at 170°C and it's ready! If it looks like it will burn, put aluminum foil on top.