Carrot Walnut Pound Cake

Name: Carrot Walnut Pound Cake
Yield: 4 servings
Cuisine: Baking
Ingredients: 300g All-purpose flour; 1/2 piece Carrot; 40g Walnut kernels; 2 piece Foreign eggs; 140g Room temperature milk; 110g Edible oil; 1 bottle cap Vanilla Extract; 6g Baking powder; 3g Refined salt; 90g White sugar or sugar substitute

Carrot Walnut Pound Cake brings all-purpose flour, carrot and walnut kernels together and is baked until light, fluffy and golden.

0 minNewEasy Baking Roast Sweet & Fragrant

Instructions

1
Wash and peel the carrot, and cut half of it into small cubes for later use.
2
One Western-style egg plus 140 grams of milk, beat until well combined.
3
Then add 110 grams of cooking oil, 90 grams of white sugar or sugar substitute, and 3 grams of refined salt, and continue to beat.
4
Weigh out 300 grams of all-purpose flour (low-gluten flour is also okay) and 6 grams of baking powder or 3 grams of baking soda, and mix well.
5
Add diced carrots and 40 grams of chopped walnuts, and mix well. Meanwhile, preheat the oven to 200 degrees (for 10 minutes).
6
Mixing to this extent is fine.
7
Brush oil on several sides of the inside of the mold to make demolding easier.
8
Scrape into the batter.
9
Place the mold in the oven, on the second rack, bake at 220°C with top and bottom heat for 50 minutes.
10
After the cake is baked, let it cool a bit before removing it from the mold.
11
Slice after it has cooled completely.