Almond Carrot Cake

Overview

The new pumpkin mold has been back for a week, and it’s time to consecrate it~ I haven’t made a sponge cake for a long time, so I will make one this time, and add a whole carrot by the way, which will improve the nutrition and taste~

Tags

• baking
• afternoon tea
• students
• baking powder
• corn oil
• egg
• low gluten flour
• sliced almonds
• white sesame
• white sugar
• carrot
• salt

Ingredients

Steps

1. 1 Place three eggs at room temperature in a basin with a basin of hot water underneath.

   

2. 2 Beat until thick bubbles form, then add salt and sugar.

   

3. 3 Beat until lines appear and do not disappear easily. (Whole eggs take longer to beat.)

   

4. 4 Pour in the corn oil and continue to beat evenly.

   

5. 5 Sift in cake flour and baking powder.

   

6. 6 Add shredded carrots.

   

7. 7 Gently stir to combine.

   

8. 8 Apply a layer of corn oil to the mold and sprinkle a little flour to prevent sticking.

   

9. 9 Add almond slices and white sesame seeds to the bottom.

   

10. 10 Pour the cake batter into the mold and shake it slightly.

    

11. 11 Preheat the oven to 190 degrees for about 20 minutes.

    

12. 12 After baking, turn upside down and let cool.

    

13. 13 It can be removed from the mold very easily.

    

14. 14 Haha^_^~

    

15. 15 Cut it open and look, it’s full of carrots.

    

16. 16 It’s time to eat~