Prep: 10 Minutes I Bake time: 30-35 Minutes I Serving: 6-10 Slices
INGREDIENTS
105 gr Cassava flour
15gr Rice flour
50 gr Coconut sugar
25 gr Granulated sugar
40 gr Canola Oil
3 Eggs
5 gr Cake emulsifier
100 gr Carrots
1 tsp Cinnamon Powder
70 gr Walnut
100 gr Butter Cream
INSTRUCTIONS
PREP :
- Preheat the oven and set the temperature to 180oC
CARROT CAKE :
- Blend the carrots with a hand blender or food processor until smooth
- Add canola oil and blend it well
- Beet the eggs, palm sugar, granulated sugar dan cake emulsifier until pale and traces
- Add the dry ingredients (cassava flour, rice flower, cinnamon) little by little and stir it well.
- Mix the carrot and walnut into a bowl and add some oil, then mix it.
- Add the carrots and walnuts, and mix well
BAKING TIME :
- Pour the batter into the lined loaf tin and bake for 35 minutes in 180oC until slightly golden brown
- Transfer to a cooling rack. And enjoy!
SERVE :
- Decorate all over the cake with the cream
- Ready to serve
PRO TIP: To check whether the cake has baked all the way through, insert a toothpick into the middle of a cake. If it comes wet and sticky, bake for another 5 minutes. If it comes out with crumbs, your cakes are ready
1 comment
I want to try your recipes, but i am in the U.S. I don’t know the conversion from grams to cups, etc. Also, the oven temp in F. Would you be able to write your recipes for the U.S. market? Or, suggest conversions? Also, I don’t know what some of the ingredients are.