Baked in a square pan and cut into 2 pieces, the sheet is thick and contains a lot of carrots, so it is moist. I decorated the top with cream in the shape of a carrot, and it looks like a carrot field. It is not a heavy cake, but a soft and light cake, so you can eat it without any burden. I put coconut powder on the side, and it goes well with carrot cake and adds texture.

▶Mold size: 37.5cm x 25.4cm.

▶Ingredients

230g Carrot

3 Whole eggs

180g Brown sugar

3g Vanilla extract

160g Vegetable oil

4g Cinnamon powder

200g Cake flour

6g Baking powder

3g Baking soda

50g Almond powder

40g Roasted pecan

180g Heavy cream

60g Powdered sugar

340g Cream cheese

6g Lemon juice

▶Recipe

1. Prepare the carrot by slicing it with a cleaver, then add brown sugar and vanilla extract to the egg and whip until it turns white.

2. Add vegetable oil and cinnamon powder and whip, then sieve soft flour, almond powder, baking powder, and baking soda and mix well.

3. Add carrots and minced roasted pecans, mix evenly, pour into an oven pan, flatten, and bake in an oven at 170 degrees for 35 minutes.

4. Prepare the cooled cake sheet by cutting it in half. Add sugar powder to cold whipped cream and whip, then add cold cream cheese and whip at low speed.

5. Add lemon juice and whip a little more to make cream, apply it on the cake sheet, put the cake sheet on top, and apply cream on the top and thinly on the side.

6. Sprinkle coconut powder on the side, decorate carrots with orange and green cream, and sprinkle with cinnamon powder.