Moist and Beautiful Carrot Cake

Name: Moist and Beautiful Carrot Cake
Yield: 6 servings
Cuisine: American
Ingredients: 120 grams Carrot; 2 Eggs; 100 ml , or 80 ml for a low-fat version Vegetable oil; 100 grams, or 80 grams for a low-sugar version Light brown sugar (or white sugar); 70 grams Cake flour; 85 grams Almond powder; 1 tsp Baking powder; 1 tsp Cinnamon; 1 to 2 tablespoons Your choice of liqueur; 1 pinch Salt; 1 dash Sliced almonds for decoration

cookpad.japan @cookpad_jp

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

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

cookpad.japan @cookpad_jp

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

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

Saved

Ingredients

6 servings

120 gramsCarrot
2Eggs
100 ml, or 80 ml for a low-fat version Vegetable oil
100grams, or 80 grams for a low-sugar version Light brown sugar (or white sugar)
70 gramsCake flour
85 gramsAlmond powder
1 tspBaking powder
1 tspCinnamon
1to 2 tablespoons Your choice of liqueur
1 pinchSalt
1 dashSliced almonds for decoration

Saved

Steps

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.