Moist Carrot Cake Filled with Carrot

1. 1

   Peel a carrot and grate it.

2. 2

   Bring the butter to room temperature.

3. 3

   Beat the eggs.

4. 4

   Combine cake flour, strong bread flour and baking powder.

5. 5

   Sift together.

6. 6

   Preheat the oven to 170C.

7. 7

   Whip the softened butter with a whisk, add the sugar in 2 batches, and cream until the mixture turns whitish.

8. 8

   Add the eggs to Step 3 and beat.

9. 9

   Add the grated carrot to Step 4 and mix.

10. 10

    Add the dry ingredients, fold in gently by scooping up from the bottom.

11. 11

    Do not stir too much to mix.

12. 12

    Pour the batter into a silicone mold once the flouriness is gone.

13. 13

    To make a dent in the middle, shift the dough from the middle to the sides with a rubber spatula.

14. 14

    If you look at the shaped dough from the side, it's a smooth V shape.

15. 15

    Bake in a 170C preheated oven for 30 minutes.

16. 16

    Insert a skewer, and if it comes out clean, it's done.

17. 17

    If you follow the instructions in Step 8, the cake will look pretty.

18. 18

    I put simmered sweet black beans inside.

19. 19

    When you pour the dough into the mold, sprinkle them in 2 batches.

20. 20

    I put 70 g in total.

21. 21

    That's plenty.

* Per serving · 4 servings · Values may vary.