Maple Carrot Cake

1. 1

   Sift together the dry ingredients.

2. 2

   Finely mince the carrots in a food processor, then roast and rough chop the walnuts.

3. 3

   Rough chop the raisins, too.

4. 4

   Use a whisk to blend the egg, sugar, and maple syrup.

5. 5

   Add the carrot, raisins, and walnuts and stir.

6. 6

   Add the olive oil and stir.

7. 7

   Fold in the dry ingredients with a spatula until even.

8. 8

   Pour into a pound cake mold lined with parchment paper and bake for 40 minutes in an oven preheated to 180C.

9. 9

   After it cools, wrap it in plastic wrap, put it in a plastic bag, and let it sit overnight.

10. 10

    It will become rich, moist, and delicious.

11. 11

    Although it is hard to see, I used prunes instead of raisins for the cake in the photo.

12. 12

    It's also yummy that way.

13. 13

    You can also use a round cake mold.

14. 14

    I also suggest using almond powder.

15. 15

    For that, change to 50 g cake flour, 15 g whole wheat flour, and 10 g almond powder.

No additional tips available.