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ケーキ（キャロットケーキ）｜はるあんさんのレシピ書き起こし

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Haruan

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Ingredients

(A) sugar : 70g
(A) Egg : 2個
Salad oil : 100g
にんじん : 1本
(B) soft flour : 100g
(B) Cinnamon powder : 3g
(B) baking powder : 3g
チョコレート : 90g
(C) cream cheese : 200g
(C) Unsalted butter : 30g
粉砂糖 : 60g
塩 : ふたつまみ

Time required

80minutes

Procedure

1) 材料を切る 00:43
Peel the carrot skin and cut off the root.
Grate the carrots with a cheese grater.
Remove the stem.
2) 生地を作る 02:34
Put (A) in a bowl and mix.
Add oil and mix.
1. Add (B) and mix.
Add finely chopped chocolate and mix with a rubber spatula.
3) 型に入れる 07:15
Cut the cooking sheet to fit the size of the bottom and sides of the mold.
Lay a cooking sheet inside the mold.
Preheat the oven to 180 degrees.
Mix 2 and pour into the mold.
4) 焼く 08:55
Bake 3 in an oven preheated to 180 degrees for 40 minutes.
Thread a bamboo skewer into it, and if it doesn't stick to the raw dough, take it out.
Take a rough fever.
Remove from mold and place on cake cooler to cool.
5) make cheese cream 10:39
Put (C) in a heat-resistant bowl.
Microwave for 40 seconds and mix.
Add sugar and salt and mix.
6) 仕上げる 13:01
Place 4 on a cake stand.
Place 5 on the surface of 4 and smooth it out.
Cut into bite-size pieces and place on a plate to complete.

Point

・Use a round mold with a diameter of 15 cm.
・Salad oil can be replaced with smooth oil such as rice oil.
・If you mix the dough too much, it will become sticky, so be careful.
・Because the baking time varies depending on the oven, adjust the temperature or cover with aluminum foil if it gets too brown.
・Bring the cream cheese to room temperature.
・When cutting the cake, it is good to use it after warming the knife.