Super Easy Carrot Cake - Moist and Soft Texture

Name: Super Easy Carrot Cake - Moist and Soft Texture
Total time: 3600 s
Yield: Serves 2 servings
Cuisine: American
Ingredients: 1/4 cup soy milk; 150 grams carrots; 2 eggs; 2/3 cup cake flour (about 80 grams); 1/2 cup whole wheat flour (about 60 grams); 1/4 cup vegetable oil (about 50 grams); 3 tablespoons sugar (about 40 grams); 2/3 teaspoon baking powder; 1/4 teaspoon cinnamon; 2 tablespoons raisins (about 30 grams); as needed Sliced almonds,

Arthur's Home @Arthur_Home

This cake, packed with lots of carrot puree, has a very moist and soft texture. If your kids dislike eating carrots, make this carrot cake for them.

Arthur's Home @Arthur_Home

This cake, packed with lots of carrot puree, has a very moist and soft texture. If your kids dislike eating carrots, make this carrot cake for them.

Saved

Ingredients

60 minutes

Serves 2 servings

1/4 cupsoy milk
150 gramscarrots
2eggs
2/3 cupcake flour (about 80 grams)
1/2 cupwhole wheat flour (about 60 grams)
1/4 cupvegetable oil (about 50 grams)
3 tablespoonssugar (about 40 grams)
2/3 teaspoonbaking powder
1/4 teaspooncinnamon
2 tablespoonsraisins (about 30 grams)
as neededSliced almonds,

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Steps

60 minutes

1

Blend the soy milk and carrots in a blender until smooth.
2

In a bowl, mix the eggs, sugar, and vegetable oil until well combined.
3

Add the carrot puree and mix well.
4

Sift in the flour, baking powder, and cinnamon, and mix until smooth.
5

Add the raisins and mix well.
6

Pour the batter into a cake mold and tap gently to remove air bubbles.
7

Sprinkle some sliced almonds on top and bake in a preheated oven at 350°F (180°C) for 40-45 minutes.