Fresh carrot cake

Fresh carrot cake

Introduction:

"Carrot cake may sound strange at first, but it is one of the most popular cakes in Britain. It has a long history and appeared in the middle ages. In the past, every Friday was the office cake day to celebrate the coming of the weekend. Colleagues take turns to bring cakes to the office to share with you. I miss it now. Carrot cake is a very popular cake. Compared with other cakes full of butter and sugar, the main ingredients of carrot cake are olive oil and carrots. The sugar consumption is relatively small. The taste is fresh and healthy. The color of carrot cake is golden and lovely. It has the sweet smell of carrot. It's delicious and sweet with thick and smooth hot custard sauce. It's very suitable for cold winter. In addition, frosted cream is often used with carrot cake. This time, hot custard sauce is introduced, because winter is coming! Finally, if you want to control your calorie intake, the cake with no custard sauce is also very good. It's naturally sweet, and its texture is moist, so it won't look very dry. Appropriate moisture is an important indicator to judge whether the cake is good or bad

Production steps:

Step 1: slice the carrots

Step 2: mix flour, 200g brown sugar, baking powder and baking soda

Step 3: shred the orange peel, mix with olive oil and eggs

Step 4: add shredded carrot and mix well, as shown in the figure

Step 5: mix the paste in step 4 and the mixture in step 2.

Step 6: after mixing, put it into the preheated oven at 150 ℃ for 1 hour and 20 minutes

Seventh step: start making kasda sauce, add milk, cream, brown sugar 100 grams, 4 yolks and 1 spoons of vanilla extract in the mixing container.

Step 8: stir with a blender until the color is uniform, until the volume increases, and the mixture is full of bubbles, light brown and full of air, as shown in the figure

Step 9: transfer the mixture to the pot

Step 10: heat the mixture to boiling, and continuously stir until the color becomes darker, thicker and smoother, as shown in the figure, and transfer from the heat source

Materials required:

Flour: 300g

Eggs: 8

Olive oil: 250 ml

Carrot: 200g

Brown sugar: 300g

Milk: 250 ml

Cream: 250 ml

Vanilla extract: 1 teaspoon

Baking powder: 1 teaspoon

Baking soda: 1 / 2 teaspoon

Cinnamon powder: 1 teaspoon

Orange peel: 1 orange peel

Note: judge whether the carrot cake is ripe or not: insert a chopstick into the center of the cake, and the chopsticks are not stained with paste, indicating that the cake is ripe. The custard sauce here is eaten while it is hot. If it freezes after cooling, it can return to viscous liquid after heating. The amount of cake is very large, especially the custard sauce. If you don't eat it all at one time, please keep it in the refrigerator. When you eat it, reheat it.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet