How to make traditional carrot cake

Carrots [picture] carrots 250g pho

Low flour 50g

Hazelnut flour 60g

Almond flour 70g

Whole egg 2

Fine sugar 100g

Vegetable oil 25ml

Baking powder 10g

Salt 1 pinch

Recipe Directions：

胡萝卜蛋糕的做法图解11.Carrots washed, peeled → grated and spare

carrot cake's practice illustrations 22. 50g of low-flour hazelnut flour 60g of almond flour 70g of baking powder 10g → mixed through a coarse sieve and spare; molds brushed with a layer of oil → spare

carrot cake's practice illustrations 33. whole egg 2 Whole eggs 100g granulated sugar→whipped in warm water→add the sifted powder in 2→mix gently

Carrot cake recipe illustration 44. add 25ml vegetable oil 1 pinch of salt mix gently→add the 250g grated carrot in 1→mix gently→pour into the mold→180 degrees, medium-lower layer, about 50 minutes

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Recipes Tips:

1. Almond flour and hazelnut flour can be homemade, with pictures of the detailed production process and notes, here, when using commercially available hazelnut flour, if the particles are too large and not fine enough, but also in accordance with the above method of re-processing;

2. Whole egg whipping operation and notes, here;

3. In order to ensure that the release of the mold is complete, molds must be carried out ahead of time

4. Due to the addition of a large number of grated carrots, the inside of the cake will be a little wet, so you can extend the baking time according to the actual situation.