Revised Edition; Macrobiotic Carrot Pound Cake

Name: Revised Edition; Macrobiotic Carrot Pound Cake
Yield: 8 servings
Cuisine: American
Ingredients: 2 Carrot; 2 1/2 cup Cake flour; 100 ml Katakuriko (use cake flour if you don't have it); 1 1/2 tsp Baking powder; 100 ml Rice syrup; 50 ml Grape seed oil (or whatever oil you prefer); 150 ml Apple juice (100%); 200 ml Raisins (optional); 100 ml Ground coconut

cookpad.japan @cookpad_jp

I wanted to make an even more delicious pound cake! So I challenged myself with that goal in mind. I used less oil this time than last time. I added in rice syrup after seeing it featured on Macrobiotic Papa's blog, which I often read.

Adding in rice syrup is what makes this rich. The dough is a bit difficult to handle, though, so I suppose that is that downside to this.
Use more rice syrup if you don't like raisins and don't feel like adding a lot of them in. Make it as sweet as you'd like with maple syrup or honey if you don't have rice syrup. Recipe by Saikomame

cookpad.japan @cookpad_jp

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Ingredients

8 servings

2Carrot
2 1/2 cupCake flour
100 mlKatakuriko (use cake flour if you don't have it)
1 1/2 tspBaking powder
100 mlRice syrup
50 mlGrape seed oil (or whatever oil you prefer)
150 mlApple juice (100%)
200 mlRaisins (optional)
100 mlGround coconut

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Steps

1

Combine the flour and baking powder together, and sift.
2

Use a food processor to grate the carrots.
3

Coat the pans with oil and cover in paper, or parchment paper. Preheat the oven to 180℃.
4

Add the ground coconut and raisins to the carrots from Step 2, and stir well.
5

This is rice syrup. It's difficult to handle!!
6

Pour the rice syrup into a measuring cup and dissolve in a hot water bath.
7

Warm up some apple juice a little to make the oil and rice syrup mix together well.
8

Add in the apple juice, oil, and the rice syrup from Step 5, and stir well.
9

Add the sifted flour to the bowl from Step 4, and stir well.
10

Add the liquid concoction from Step 8 to the solid one from Step 9, and lightly mix together.
11

Pour it into the pan and bake at 180℃ for 20 minutes, lower to 160℃, and bake for an additional 20 minutes. Bake until a skewer inserted into the cake comes out clean.
12

You're all done.