Carrot Poundcake
Carrot Poundcake

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, carrot poundcake. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Carrot Poundcake is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Carrot Poundcake is something which I’ve loved my entire life.

Sneak a serving of vegetables into tonight's dessert with this sweet and scrumptious recipe for Carrot Pound Cake. Made with a unique mixture of ground carrots, ground hazelnuts, and ground toast, this cake has a dense texture typical of the pound cake with hints of lemon running throughout. Cream butter and sugar together until completely blended smooth. Add flour, baking soda and powder, and all the seasonings.

To begin with this recipe, we have to first prepare a few components. You can have carrot poundcake using 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Carrot Poundcake:
  1. Take 1 small Carrot
  2. Get 1 Banana
  3. Make ready 70 cc Vegetable oil
  4. Make ready 2 Eggs
  5. Prepare 100 grams Soft light brown sugar or brown sugar ( or caster sugar, etc)
  6. Make ready 100 grams Cake flour
  7. Take 1 tsp Baking powder
  8. Take 1 tsp Cinnamon powder (you can omit this if you're making the cake for kids)

Just like that, you have a carrot pound cake trifle. Like most cakes, I find this baked treat is best consumed within the first couple of days. This Carrot Pound Cake Recipe is a combination of a moist carrot cake and a dense, tender pound cake topped with cream cheese frosting AND candied carrot ribbons! You get the best of both worlds!

Instructions to make Carrot Poundcake:
  1. Grate the carrot. Sift the dry ingredients. Preheat the oven to 170℃. Slice the banana.
  2. Beat the eggs in a bowl, add the vegetalbe oil little by little and mix well. Add the sugar and mix well.
  3. Add the dry ingredients in 2〜3 batches and fold them in with a rubber spatula. Add the grated carrot and mix.
  4. Pour the batter into the poundcake pan. Drop the pan onto a counter top 2 3 times to remove any air pockets. Place the sliced banana on top, and bake for 45 minutes at 170℃ to finish.
  5. In our family, it's my son's job to grate the carrot. It's a great way to let your kids help out in the kitchen.
  6. Ready to serve and ENJOY!

This Carrot Pound Cake Recipe is a combination of a moist carrot cake and a dense, tender pound cake topped with cream cheese frosting AND candied carrot ribbons! You get the best of both worlds! The flavor of a traditional carrot cake topped with cream cheese frosting, plus the wonderfully rich texture of classic pound cake. To prepare the cake, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt in a medium bowl. In a large bowl, whisk together the butter, egg whites, vanilla extract, and liquid stevia.

So that’s going to wrap it up with this exceptional food carrot poundcake recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!