紅蘿蔔蛋糕 
Carrot Cake
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.
Open in Cookpad AppCooking Instructions
- 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.
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