[Home baking record] A savory carrot cake
Carrot cake that even baking beginners can make easily and simply:) It's good as a gift or as a dessert for guests^^ (Mothers who are staying home with the kids) I also recommend you to make it with the kids~)
5 serving
Within 30 minutes
JayBakery
Ingredients
  • Carrot
    200g
  • Carrot
    50g
  • Soft flour
    230g
  • Baking powder
    5g
  • baking soda
    2.5g
  • cinnamon powder
    5g
  • nutmeg
    1.2g
  • Walnut
    23g
  • sunflower seed
    5g
  • pumpkin seeds
    15g
  • Eggs
    3ea
  • brown sugar
    100g
  • olive oil
    120g
  • raisin
    30g
  • Cream cheese
    145g
  • Sugar
    28g
  • lemon juice
    6.3g
  • almond powder
    suitably
  • an almond slice
    suitably
Video
Cooking Steps
STEP 1/13
#Ready
- Roasting nuts
Bake at 170 degrees for about 8 minutes. After baking, slice walnuts into thick pieces.
- Boiling raisins
Soak in hot water for about 30 minutes and cut it in half.
- Preparing carrots
Prepare ground carrots and shredded carrots in a blender.
It's good to use a fine cheese knife when chopping. Slice very thinly.
-Foil the bottom/side of a circular pan with paper foil
(Make sure the side comes up about 10cm above the pan.)
- Preheat the oven to 180 degrees.
STEP 2/13
Sift down the flour, baking powder, baking soda, cinnamon powder, and nutmeg powder and mix well.
STEP 3/13
Beat in eggs, add sugar and mix well.
STEP 4/13
Mix ground carrots and olive oil in a blender in egg mixture.
STEP 5/13
Add powder to carrot mixture and mix as if cutting.
Mix it well so that you can't see the powder.
STEP 6/13
Add shredded carrots, raisins, and roasted nuts and mix.
STEP 7/13
- Pour the dough into the pan at a low position.
(After filling, drop pan about once from a height of 3cm to remove unnecessary air entering the dough.)
- Trim the surface height evenly with a sprawler.
STEP 8/13
1. Bake for 30 minutes in an oven preheated to 180 degrees.
Turn the oven pan back and forth and bake for another 5 minutes.
2. Reduce oven temperature to 170 degrees and bake for another 15 minutes.
3. Remove pan from oven and cover with paper foil and bake in 150 degree oven for another 5 minutes.
STEP 9/13
Remove from oven and cool completely.
STEP 10/13
Remove cake from mold and remove paper foil.
STEP 11/13
If there is a difference in the height of the surface, balance it with a bread knife. (Optional)
*This is to balance the height of the cream when applying cream cheese frosting.
STEP 12/13
#Making cream cheese frosting
-Add sugar powder (sugar powder) to cream cheese and mix well.
- Add lemon juice and mix.
STEP 13/13
# icing
-Put cream cheese frosting on top of cake at once and spread it flat using a chiffon knife.
- Sprinkle almond buntae and almond slice topping over cream cheese frosting.
Make sure to put pumpkin seeds in nuts :) You can eat it without putting cream cheese on top~~! It goes well with dark Americano
Japchae Recommended recipe
  • 1
    Chef Lee Yeonbok makes chili japchae
    4.88(16)
  • 2
    Bean sprout fish cake japchae
    4.84(37)
  • 3
    Making delicious japchae, beef japchae that doesn't get soggy
    5.00(14)
  • 4
    a vegetarian 'japchae' without meat; a recipe for non-soggy
    4.90(132)
Bibimbap Recommended recipe
  • 1
    Make a hot pot bibimbap and bibimbap sauce to get rid of cold ri
    5.00(8)
  • 2
    Making Hot Stone Pot Bibimbap with Vegetables - Yangssa
    4.79(14)
  • 3
    Making bean sprout bibimbap
    5.00(14)
  • 4
    [Honbab Menu] How to make simple young radish bibimbap, how to m
    4.88(97)