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Cake (carrot cake) ｜Miki Mama Channel's recipe transcription

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Miki Mama Channel

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Ingredients

egg : 2 pieces
sugar : 100g
Salad oil : 80cc
Carrots : One
(A) Cake flour : 200g
(A) Baking powder : 8g
(B) Fresh cream : 200cc
(B) Sugar : 1.5 tbsp

Time required

50minutes

Procedure

1) Mix (A) 00:28
Put (A) in a bowl and mix well with a whisk to remove lumps.
2) Mix eggs and sugar 00:42
Put eggs and sugar in another bowl and mix with a whisk, then add oil little by little and mix. Add the flour from the bowl of 1 and mix with a wooden spatula.
3) Add carrots 01:00
Grate the carrots directly with the skin.
4) Put in a mold and bake 01:12
Apply a little oil (outside the amount) to the mold, add a little flour (outside the amount), wrap the mold and shake to remove excess flour. Put 3 in it, drop it from a height of 20 cm 3 times, and bake in an oven at 180 ° C for 40 minutes.
5) Cover with aluminum foil 02:10
To prevent burning, cover with aluminum foil 25 minutes after starting baking. After baking, remove from the mold and cool on a net.
6) Finish 02:53
Cut the cake, place it on a plate, and add (B), which has been whipped for 8 minutes.

Point

-Preheat the oven to 180 ° C while making the dough.
・ Adding salad oil and cake flour to the mold makes it easier to remove from the mold. By applying oil and cake flour in that order, the cake flour will stick to the mold well.
・ When using a mold with a bottom that can be removed, draw a cooking sheet into the mold.
・ You can make it in the same way by dividing it into 4 to 5 muffin cups. In that case, bake in the oven for 30 minutes.
・ If it remains, store it in the refrigerator or freezer and lightly heat it in the microwave when eating to make it delicious.