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ケーキ（キャロットケーキ）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし

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KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate

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Ingredients

にんじん(皮つき) : 100g
卵(M～Lサイズ) : 2個
Unsalted butter : 80g
きび砂糖 : 80g
(B) Walnut : 30g
(B) Raisins : 15g
(A) soft flour : 100g
(A) baking powder : 3g
(A) Cinnamon : 適量
(A) Nutmeg : 適量
全粉糖 : 20g
(C) cream cheese : 70g
(C) Unsalted butter : 15g

Time required

90minutes

Procedure

1) prepare the mold 00:31
Spread a cooking sheet on the mold.
Preheat the oven to 180 degrees.
2) sieve powder 00:43
Combine (A) and sieve about 3 times.
3) make the dough 01:31
Put the unsalted butter in a bowl and knead it, then add the cane sugar and mix.
Crack the egg into another bowl and beat it, then add half the amount to the batter and mix each time.
Finely chop 30% of the carrots with a grater and grate the rest.
Add the carrots to the batter in the order of step 2 and mix each time.
Switch to a rubber spatula, add (B) and mix.
4) 型に入れる 05:10
Pour 3 into the mold from 1 and lightly drop the mold several times to spread the dough evenly.
5) アイシングを作る 05:25
Put (C) in a bowl and mix.
Add whole powdered sugar and mix.
6) 焼く 06:36
Bake 4 in an oven with the temperature lowered to 170 degrees for 60 minutes.
Remove from the mold and cool at room temperature.
7) 仕上げる 06:44
6のクッキングシートを取り除き、5を表面に乗せる。
くるみ(分量外)を乗せて食べやすい大きさに切り、お皿に盛って完成。

Point

・Use a pound type of 7.5 cm x 17 cm x 6 cm.
・Use unsalted butter and cream cheese softened at room temperature.
・Use eggs that have been brought to room temperature.
・Cut 30g of carrots in step 3 into thin strips and grate 70g. By slicing it finely, the texture comes out.
・In step 5, if the unsalted butter and cream cheese are mixed with the same softness, it will be delicious.
・Be sure to preheat the oven before using.
・Make the icing while the dough is baking.