Carrot cake
By VicentaLakin
Ten medium-sized cupcakes
Recipe Recommendations
- low-gluten flour 125 grams
- melt butter 100 grams
- brown sugar 95 grams
- baking powder 1/2tsp
- baking soda 1/2tsp
- cinnamon powder 1/4tsp
- Doukou powder 1/4tsp
- medium egg of 2
- yogurt 40 grams
- vanilla extract 2 grams
- carrots half an
- salt a little
- milk fragrance
- baking
- half an hour
- ordinary
Steps for Carrot cake
1
We mix low powder, powdered powder, soda, cinnamon powder, bean powder and salt, and mix them evenly
2
Take a container and put it in eggs, melted butter, red sugar, yogurt, vanilla, full and even with an egg-beater
3
Carrot to peel
4
Add to the staggered butter egg paste, and mix the carrots
5
Add pre-screened powder three times, mix it with dry powder
6
I'm so proud of you
7
Spoken into a paper cup full of seven points, oven preheated 170 degrees, mid-level baked for about 25-30 minutes
8
Inserting a toothpick is not a sticky thing, so the cake expands and it's cool
9
Finally, as you like, with fruit cream and nutsCarrot cake Make Tips
Since I baked two layers at once, the cupcakes on the bottom rack cracked more slowly, while the ones on the top cracked quite a lot. This type of cake is supposed to crack, so don't think it's a failure. For the cream, I used the Anchor brand from my stock at home. I always feel that Anchor's whipping cream is so yellow; in photos, it looks like I added coloring. Never mind, as long as it tastes good and is worth eating, that's fine.