Moist and Beautiful Carrot Cake
This is the carrot cake that I've been making since I was in high-school, when I was into making snacks.
I'm posting it here as a memo for my daughter.
You can use the leftover carrot juice from Step 7; I mixed it with water, lemon juice, and honey to make carrot juice. Recipe by kurukurumin
Moist and Beautiful Carrot Cake
This is the carrot cake that I've been making since I was in high-school, when I was into making snacks.
I'm posting it here as a memo for my daughter.
You can use the leftover carrot juice from Step 7; I mixed it with water, lemon juice, and honey to make carrot juice. Recipe by kurukurumin
Cooking Instructions
- 1
Peel and grate the carrot.
- 2
Combine the vegetable oil, light brown sugar, and egg in a bowl, and mix.
- 3
Whisk until it becomes pale and creamy.
- 4
Sift the flour, baking powder, and cinnamon into the mixture.
- 5
Next, sift in the almond powder.
- 6
Lightly squeeze out the liquid from the grated carrot, add the carrot, a little salt, and your choice of liqueur to the mixture, and mix well.
- 7
I squeezed out about 50 ml of carrot juice; this amount may depend upon the variety of carrot. This is approximate.
- 8
Line a pound cake pan with parchment paper, pour in the batter, then sprinkle on sliced almonds for decoration.
- 9
Bake for 35 to 40 minutes in an oven at 170℃. It's done when a skewer inserted into the middle comes out clean.
- 10
Slice it up and serve when it cools.
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