Carrot Cake

Name: Carrot Cake
Yield: 6 servings
Cuisine: American
Ingredients: 200 grams Carrots; 2 Eggs; 80 grams Vegetable oil; 100 grams Soft light brown sugar; 150 grams ☆Cake flour; 30 grams ☆Almond flour; 5 grams ☆Baking powder; 1 tsp ☆Cinnamon

cookpad.japan @cookpad_jp

I wanted to make the carrot cake from my youth.
It was heavy on the sweetness, which I didn't mind, but for this recipe, I wanted to keep its moistness (this is key!) while making it a bit healthier.

Baking time vary by oven.
If it seems like it's going to burn, cover with aluminum foil. Recipe by Kyansama

I wanted to make the carrot cake from my youth.
It was heavy on the sweetness, which I didn't mind, but for this recipe, I wanted to keep its moistness (this is key!) while making it a bit healthier.

Baking time vary by oven.
If it seems like it's going to burn, cover with aluminum foil. Recipe by Kyansama

cookpad.japan @cookpad_jp

I wanted to make the carrot cake from my youth.
It was heavy on the sweetness, which I didn't mind, but for this recipe, I wanted to keep its moistness (this is key!) while making it a bit healthier.

Baking time vary by oven.
If it seems like it's going to burn, cover with aluminum foil. Recipe by Kyansama

I wanted to make the carrot cake from my youth.
It was heavy on the sweetness, which I didn't mind, but for this recipe, I wanted to keep its moistness (this is key!) while making it a bit healthier.

Baking time vary by oven.
If it seems like it's going to burn, cover with aluminum foil. Recipe by Kyansama

Saved

Ingredients

6 servings

200 gramsCarrots
2Eggs
80 gramsVegetable oil
100 gramsSoft light brown sugar
150 grams☆Cake flour
30 grams☆Almond flour
5 grams☆Baking powder
1 tsp☆Cinnamon

Saved

Steps

1

Line the pan with baking paper.
2

Grate the carrots.
3

In a bowl, combine the eggs, brown sugar, and oil. The batter will have a sticky consistency once the sugar melts.
4

Add the carrot and mix together.
5

Sift the ☆ ingredients into the batter and whisk.
6

Pour the batter into the pan and bake in an oven preheated at 170ﾟC for 45～50 minutes, or until a toothpick inserted into the cake comes out clean.
7

Cool on a wire rack. When cooled, wrap with plastic to store.
8

It's even more moist the next day.