Carrot Cake Using A Whole Carrot

Name: Carrot Cake Using A Whole Carrot
Yield: 10 servings
Cuisine: American
Ingredients: 150 grams Carrot (grated); 2 Eggs; 60 grams Sugar (or soft light brown sugar); 50 grams Grapeseed oil (or vegetable oil); 120 grams ● Cake flour; 1 and 1/2 teaspoons ● Baking powder; 1/2 tsp ● Cinnamon powder

cookpad.japan @cookpad_jp

I arranged the carrot cake recipe from "Baking Class," a book published by Shufu to Seikatsu-sha.
This cake has lots of carrot and a small amount of oil; perfect for my daughter!

The carrot should be 150-160 g after you remove the stem and peel. It is no problem if the amount is slightly more or less.
I was interested in grapeseed oil. It has zero cholesterol, so it's healthy! I recommend it! For 10 small molds. Recipe by Chipetan

I arranged the carrot cake recipe from "Baking Class," a book published by Shufu to Seikatsu-sha.
This cake has lots of carrot and a small amount of oil; perfect for my daughter!

cookpad.japan @cookpad_jp

I arranged the carrot cake recipe from "Baking Class," a book published by Shufu to Seikatsu-sha.
This cake has lots of carrot and a small amount of oil; perfect for my daughter!

Saved

Ingredients

10 servings

150 gramsCarrot (grated)
2Eggs
60 gramsSugar (or soft light brown sugar)
50 gramsGrapeseed oil (or vegetable oil)
120 grams● Cake flour
1and 1/2 teaspoons ● Baking powder
1/2 tsp● Cinnamon powder

Saved

Steps

1

Crack eggs into a bowl and beat. Add the sugar and vegetable oil and beat some more.
2

Sift the ● ingredients into the bowl and combine them using a rubber spatula. Then, add the grated carrot.
3

Pour the mixture into the muffin tins. Bake in an oven preheated to 170℃ for 20-25 minutes. Please adjust the baking time and temperature depending on your oven. (The tins pictured are from the 100 yen shop.)
4

See? So very fluffy! They will be even more moist the following day.