Cheese Nut Carrot Cake / Sweet and non-greasy modified recipe + Preparation without smearing: Cake embryo ingredients: About the ingredients: Next to make lemon cheese cream. raw material:

The moist and delicate cake embryo is mixed with fragrant pecans and sweet and sour raisins, resulting in a sweet carrot and olive oil without any raw flavor.

Brown sugar and cinnamon collide with a rich aroma, and are paired with a sweet and sour lemon cheese cream for a refreshing and non-greasy finish.

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The recipe is not easy to fail and the decoration method is simple and generous, and the novice can also make the exact same cake

Preheat oven to 170°C.

Prepare 2 six-inch round molds and grease the paper for later. (If there is only one mold, halve the portion or bake in 2 parts)

1 carrot (150-200g)

1 lemon

2 eggs

Milk 20g

Vanilla extract a few drops

Olive oil 120g

Brown sugar 120g

Salt 1/4 tsp (1g)

Cinnamon powder 1/2 tsp (1g)

Low gluten flour 170g

Baking powder 1 tsp (3g)

Baking soda 1/4 tsp (1g)

Crushed pecans 80g

Raisins 70g

1. If there is no low gluten flour, it can be replaced with ordinary flour.

2. Use already roasted pecans, which can be replaced with other nuts.

(Although carrot cakes often use walnuts, individuals prefer pecans because the walnut skin is astringent.) ）

3. Dry dry cleaning of the grapes after sand draining, if the particles are large, cut into half a set aside.

(Green raisins have an astringent epidermis, blackcurrant dried is recommended)

4. Peel the lemon and squeeze half a lemon juice to set aside.

5. Be sure to use high-quality cinnamon powder, preferably Ceylon Sri Lanka.

(Cinnamon powder is not cinnamon powder!) If you use it wrong, it will taste like braised radish... ）

6. Olive oil can be replaced by any liquid oil, grape seed oil, corn oil, sunflower oil (peanut oil and other heavy taste is not needed)

Peel the lemon.

(Hands be careful)

Rub the carrots into shreds.

First cut the lemon and then rub the carrot, and use the radish shreds to push out the lemon crumbs.

Squeeze half a lemon juice.

Insert the lemon with a soup spoon (the thinner the spoon, the better) and swirl the lemon.

Lemon juice can be squeezed out quickly.

Sift in dry powder.

(There is no question about where baking ash baking soda, etc. are added, they all belong to the dry powder category, mixed here and sifted)

Add the crushed pecans.

Add the washed and drained raisins

The role of cleaning raisins with clean water: 1. Wash off the dust and sand from the epidermis 2. Moisten the raisins and avoid drying up after baking. ）

Roughly grasp well.

(This step avoids dry fruit sinking to the bottom)

Take a large egg bowl and pound in 2 eggs.

Add the brown sugar and salt.

The highest speed to send off.

Whisked to the volume of expansion, the color becomes lighter, and there are lines.

Turn low and slowly pour in the olive oil as you beat it.

The egg mixture will be felt to begin to thicken, and the emulsification is complete.

Pour in the milk.

Drop a few drops of vanilla extract.

Pour in the radish paste.

Mix roughly.

Beat well at low speed.

Slowly lift at low speeds to shake off the batter on the beaten egg head.

Average into the mold, it is best to weigh it.

170 °C, medium layer, bake for about 35 minutes until the bamboo skewers are inserted without adhesion.

After coming out of the oven, let it cool, completely cool down and then release the mold and tear off the oil paper.

Mascarpone or cream cheese 250g

Lemon zest one

Lemon juice 40g

Butter 40g

Caster sugar 40g

Remove the butter early and soften and set aside.

Butter breaks up.

Add lemon zest and sugar.

Pour in the lemon juice.

Add one scoop of cheese.

Beat well.

Pour back into the remaining cheese.

Whisk well.

Just beat well, don't overweak.

Squeeze a circle of small balls around the edge of the cake.

Use of a three-energy M round mouth (sn7067)

Put on a second layer of cake slices.

Squeeze the remaining cheese cream all over the surface.

The index finger presses against the center of the spoon,

Spoon and cake form a 45° angle,

The right hand does not move, and the left hand turns the mounting table.

Sprinkle with chopped nuts and pistachio kernels.

Sprinkle with cinnamon powder.

The cake is ready

At this point, the cake article is over.

In the next section, the crispy soft mouth melts Jenny Cookie Genting Floret :)