Carrot pecan pound cake

By VicentaLakin

Carrot pecan pound cake

Recipe Recommendations

  • medium-gluten flour 300g
  • carrots 1/2 root
  • walnut kernel 40g
  • foreign eggs of 2
  • normal temperature milk 140g
  • edible oil 110g
  • vanilla essence 1 bottle cap
  • baking powder 6G
  • refined salt 3g
  • White sugar or sugar substitute 90g

Steps for Carrot pecan pound cake

  • Make Carrot pecan pound cake step 0
    1
    Carrot washes, decorates, half-cedin spares。
  • Make Carrot pecan pound cake step 1
    2
    Two eggs with 140 grams of milk, evenly mixed。
  • Make Carrot pecan pound cake step 2
    3
    Add 110 grams of edible oil, 90 grams of sugar or sugar substitutes, and 3 grams of salt, and continue to stir。
  • Make Carrot pecan pound cake step 3
    4
    SCALED IN 300 GRAMS OF CONDENSED FLOUR (LOW-BANDED FLOUR IS OK) AND 6 GRAMS OF BUBBLE POWDER OR 3 GRAMS OF SMALL SODA, EVENLY MIXED。
  • Make Carrot pecan pound cake step 4
    5
    Joined by carrots and 40 grams of walnuts, evenly mixed. At the same time, pre-heat ovens reach 200 degrees (10 minutes)。
  • Make Carrot pecan pound cake step 5
    6
    To the extent that you can。
  • Make Carrot pecan pound cake step 6
    7
    The interior parts of the mould are painted with oil and easily demoulded。
  • Make Carrot pecan pound cake step 7
    8
    Scratch the paste。
  • Make Carrot pecan pound cake step 8
    9
    The moulds were placed together in the oven, on the second floor, with 220 degrees and 50 minutes of roasting up and down。
  • Make Carrot pecan pound cake step 9
    10
    When the cake comes out of the oven, it cools off。
  • Make Carrot pecan pound cake step 10
    11
    Cold after slice。

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