Carrot Cake

Name: Carrot Cake
Total time: 2700 s
Cuisine: American
Ingredients: 1 medium carrot; 90 g brown sugar; 100 g cake flour; 2 eggs; 1 teaspoon baking powder; 100 g vegetable oil; 50 g mascarpone; 50 g heavy cream; Sugar to taste; Zest of half a lemon; 1 teaspoon lemon juice; Oven; Grater; Rubber spatula

粉圓 @Yifencheng

It's said that this cake doesn't have the raw taste of carrots, so I wanted to try it out. It turned out to be quite delicious, and the addition of brown sugar gives it a great flavor.

Tips

For the vegetable oil, I used sunflower oil (it's suggested online not to use olive oil as the flavor would be too strong). You can use butter, but vegetable oil is a bit healthier.

Tasting Notes

The carrot cake with the caramelized flavor of brown sugar doesn't have any of the raw carrot taste.

It's said that this cake doesn't have the raw taste of carrots, so I wanted to try it out. It turned out to be quite delicious, and the addition of brown sugar gives it a great flavor.

Tips

For the vegetable oil, I used sunflower oil (it's suggested online not to use olive oil as the flavor would be too strong). You can use butter, but vegetable oil is a bit healthier.

Tasting Notes

The carrot cake with the caramelized flavor of brown sugar doesn't have any of the raw carrot taste.

粉圓 @Yifencheng

It's said that this cake doesn't have the raw taste of carrots, so I wanted to try it out. It turned out to be quite delicious, and the addition of brown sugar gives it a great flavor.

Tips

For the vegetable oil, I used sunflower oil (it's suggested online not to use olive oil as the flavor would be too strong). You can use butter, but vegetable oil is a bit healthier.

Tasting Notes

The carrot cake with the caramelized flavor of brown sugar doesn't have any of the raw carrot taste.

It's said that this cake doesn't have the raw taste of carrots, so I wanted to try it out. It turned out to be quite delicious, and the addition of brown sugar gives it a great flavor.

Tips

For the vegetable oil, I used sunflower oil (it's suggested online not to use olive oil as the flavor would be too strong). You can use butter, but vegetable oil is a bit healthier.

Tasting Notes

The carrot cake with the caramelized flavor of brown sugar doesn't have any of the raw carrot taste.

Saved

Ingredients

45 minutes

Ingredients
1medium carrot
90 gbrown sugar
100 gcake flour
2eggs
1 teaspoonbaking powder
100 gvegetable oil
Toppings
50 gmascarpone
50 gheavy cream
Sugar to taste
Zest of half a lemon
1 teaspoonlemon juice
Equipment
Oven
Grater
Rubber spatula

Saved

Steps

45 minutes

1

Prepare the ingredients and grate the carrot.
2

Beat the eggs and vegetable oil together until well combined.
3

Add the brown sugar and mix well. I used 90g of sugar, but it was too sweet for me. You can reduce the amount if you prefer less sweetness.
4

Sift the baking powder and cake flour together, then use a spatula to mix until smooth.
5

Add the grated carrot and mix well. You can add dried fruits as you like; I added some cranberries.
6

Preheat the oven to 350°F (180°C). Pour the batter into a baking mold and bake for 20 minutes.
7

Since I only used half the batter, I was worried about overbaking. I baked for 15 minutes, but the center was not cooked, so I had to bake it again.
8

Topping: Whip the mascarpone and heavy cream in a 1:1 ratio with sugar to taste and a teaspoon of lemon juice.
9

My oven's top heating element is broken, so the temperature was hard to control. After the second bake, the color turned very dark, but the taste was still good.