Moist Carrot Cake Filled with Carrot

I wanted to make a snack using vegetables for my son to have more nutrition and I came up with this recipe.
For loaf pan: 18 x 8 x 6 cm [7 x 3 1/4 x 2 1/4 in]. Recipe by cazitoo
Moist Carrot Cake Filled with Carrot
I wanted to make a snack using vegetables for my son to have more nutrition and I came up with this recipe.
For loaf pan: 18 x 8 x 6 cm [7 x 3 1/4 x 2 1/4 in]. Recipe by cazitoo
Cooking Instructions
- 1
Peel a carrot and grate it. Bring the butter to room temperature. Beat the eggs.
- 2
Combine cake flour, strong bread flour and baking powder. Sift together. Preheat the oven to 170℃.
- 3
Whip the softened butter with a whisk, add the sugar in 2 batches, and cream until the mixture turns whitish.
- 4
Add the eggs to Step 3 and beat.
- 5
Add the grated carrot to Step 4 and mix.
- 6
Add the ● dry ingredients, fold in gently by scooping up from the bottom. Do not stir too much to mix.
- 7
Pour the batter into a silicone mold once the flouriness is gone.
- 8
To make a dent in the middle, shift the dough from the middle to the sides with a rubber spatula. If you look at the shaped dough from the side, it's a smooth V shape.
- 9
Bake in a 170℃ preheated oven for 30 minutes. Insert a skewer, and if it comes out clean, it's done.
- 10
If you follow the instructions in Step 8, the cake will look pretty.
- 11
I put simmered sweet black beans inside. When you pour the dough into the mold, sprinkle them in 2 batches. I put 70 g in total. That's plenty.
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