Home Cooking

Carrot Pound Cake

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Eating a piece of carrot cake with a cup of coffee always gives me a feeling of luxury due to its super moist taste and unique texture. Juicy carrot flavor mixed with crunchy walnut texture makes the perfect pound cake good for high tea time. The fact that carrot pound cake doesn’t even need any butter, milk or yogurt indeed makes baking super easy and time-saving and it surely is!

Prep Time: 15 min

Bake Time: 42 min at 170 Celsius (Convection oven)

Ingredients

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Bread: All purpose flour 170g, brown sugar 85g, granulated sugar(white sugar) 85g, canola oil 140g, chopped walnut 55g, grated carrots 200g, 2 eggs, vanilla extract  1 tsp, cinnamon powder 1 tsp, nutmeg 1/4 tsp(optional), baking powder 1 tsp, baking soda 1/2 tsp, a pinch of salt

–  Icing: Cream cheese 120g, butter 55g, powdered sugar 60g, vanilla extract 1 tsp

Preparation: Using cheese grater, grate all he carrots and sift dry ingredients twice

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Method

1. Put sugar and eggs in a stand mixer and mix them for 2 minutes at low-medium speed.

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2. Add canola oil little by little and mix well for about 1 minute.

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3. Add grated carrots and mix roughly. Carrots are incorporating well in the mixture.

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4. Add the pre-sifted dry ingredients (flour, baking powder, baking soda and cinnamon powder, nutmeg and salt) and mix roughly until no trace of white dry part is visible.

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5. Add walnut to the above prepared mixture

6. Pour the batter into the prepared pound pan and bake at 170C (Convection oven) for about 40-45 min(I did exact 42 min) in the preheated oven.

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7. Let cool for 10 minutes and then remove the pound cake from the pan and place on a cooling rack to finish cooling.

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Crispy outside, super moist inside, crunchy walnut texture all contribute to the success of this carrot pound cake!

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As I grated carrots, colors of the carrots are not clearly visible in this bread but the very sweetness and flavor of the carrots are all intact. So my son who isn’t really a big fan of vegetables devoured this bread without knowing that he’s actually eating plenty of carrots, haha.

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I am enjoying my carrot cake together with a homemade burdock tea from my neighbor friend and it is truly a heaven!

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I didn’t do cream cheese icing part as bread itself has enough sweetness coming from the natural juicy carrot flavor. But if you want something extra, try making this cream cheese icing following the steps below.

  1. Put room temperature cream cheese, butter and vanilla extract into the mixer and mix well until they become creamy for about 1 minute.
  2. Add powdered sugar and mix well.
  3. Add a pinch of salt or lemon juicy for a zest.

Thanks for reading my post and my next post is about homemade basil pesto sauce.

Home Cooking

Chocolate pound cake

Who can resist the homemade chocolate pound cake with its finest ingredients? Let’s make chocolate pound cake with this simple yet fall proof recipe!

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Prep Time: 30 min

Bake Time: 60 minutes /50 minutes (325F/170C)

Yield : 1 loaf

Ingredient
190g all-purpose flour, 40g unsweetened cocoa powder, 2 tsp teaspoon baking powder, 1/2 tsp baking soda, 1/3 tsp teaspoon fine salt, 200g unsalted butter, 100g granulated sugar, 100g brown sugar, 2 large eggs, 2 egg yolks, 150g plain yogurt, 1 tsp vanilla extract, espresso coffee 10g, hot water 10g

Chocolate Glaze: dark chocolate, heavy cream

Method:

  1. Arrange a rack in the middle of the oven, making sure there are no racks above it, and heat to 325°F(170C for convection oven). Coat a 9×5-inch metal loaf pan with baking spray, dust with flour, and tap out the excess; set aside.
  2. Sift the flour, cocoa, baking powder, and salt through a strainer onto a bowl. Set aside.
  3. Place the butter, brown sugar, and granulated sugar in the bowl of a stand mixer. Mix on low to medium speed until it just begins to be fluffy, about 3 minutes.
  4. Stop the mixer and scrape down the sides and bottom of the bowl. Beat on medium speed until paler in color, a light caramel brown, and very fluffy, 3 to 4 minutes more.
  5. Beat in the eggs and yolks one at a time, mixing after each addition until fully incorporated.
  6. Add half of the flour mixture and beat at low speed until fully combined. Stop the mixer and scrape down the sides and bottom of the bowl again.
  7. Add the plain yogurt, espresso, and vanilla and beat on low to medium-low speed until fully incorporated.
  8. Add the remaining flour and cocoa mixture and beat on low to medium-low speed until combined.
  9. Transfer the batter into the prepared pan and spread into an even layer.
  10. Place the pan on its baking sheet in the oven. Bake for 55min to 65min (45-55 min for convection oven)
  11. Place the loaf pan on a wire rack and let cool until the cake is no longer warm to the touch
  12. Make the ganache by mixing heavy cream and dark chocolate in a low-medium heat.IMG_8163

Enjoy this bread with a cup of hot tea or coffee and it will be a true antidote to a hectic day!