Carrot cake is fragrant, soft, cool, and sweet, and the method is very simple. Let’s get into the kitchen with TasteVN to make carrot cake to treat the family!
1. Carrot Cake
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Preparation
5 minutes
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Cooking
2 hours 30 minutes
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Difficulty
Easy
Ingredients for Carrot Cake For 2 people
Carrots 420 gr Cornstarch 25 gr Sugar 100 gr Shredded dry coconut 100 gr
How to choose fresh, delicious carrots
Good carrots are of moderate size, straight shape, smooth skin, and feel firm and heavy when held.
Choose carrots that are dark orange, bright, with fresh green tops firmly attached to the roots.
Do not choose carrots that are too large, with thick tops at the base and large shoulders, as these are older carrots that are fibrous, low in nutrients, and bland in taste.
Avoid misshapen, wilted, bruised, or rotten carrots.
Tools needed
Blender, non-stick pan, bowl, cake mold,…
How to make Carrot Cake
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Boil the carrots
420g of carrots, peeled and sliced thin, are placed in a pot with 500ml of water. Place the pot on the stove, turn on medium heat, and boil until the carrots are soft.
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Blend the carrot mixture and mix cornstarch
After boiling, remove the carrots and place them in a blender along with 100g of sugar, 30ml of carrot boiling water, and blend until smooth.
Allow the remaining carrot boiling water to cool, then mix it with 25g of cornstarch in a bowl.
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Sauté the carrot mixture
Place a non-stick pan on the stove, turn on medium heat, and pour the blended carrot mixture into it, stirring while gradually adding the corn starch water.
Stir continuously until the mixture thickens, then turn off the heat.
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Pour into the mold
Pour the carrot mixture into the mold, spreading it evenly.
Wait for the carrot mixture to cool completely, cover the mold tightly, and place it in the refrigerator for about 2 hours for the carrot cake to set.
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Cut the cake and roll in coconut flakes
After 2 hours, take the cake mold out, flip the mold onto a clean cutting board, and gently tap the mold to release the cake.
Next, cut the cake into bite-sized pieces.
Pour 100g of coconut flakes into a bowl, take each piece of cake and roll it in the coconut flakes until evenly coated, then you can enjoy.
Final Product
The carrot cake is soft, cool, slightly sweet, fragrant with the scent of carrots, and has a creamy texture from the grated coconut. Enjoy the cake as a dessert or whenever you like!
2. Baked Carrot Cake with Air Fryer
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Preparation
20 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Baked Carrot Cake with Air Fryer Serves 3 people
Carrot 1 piece All-purpose flour 100 grams Chicken egg 1 piece Granulated sugar 1/2 cup Baking soda 1/2 tablespoon Cocoa powder 1 tablespoon Grated carrot 1/2 piece Cinnamon powder 1 teaspoon Laughing Cow cheese 4 pieces Chocolate chips 2 tablespoons (if available) Fresh milk 1/2 cup Fresh milk 7 tablespoons Sugar 5 tablespoons
Utensils
Ingredients Image
How to Make Baked Carrot Cake Using an Air Fryer
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Prepare Ingredients
After purchasing, peel the carrots, wash them thoroughly, and chop them finely.
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Mix the Cake Batter
Prepare a clean bowl, then add the ingredients in the following order: 100 grams of flour, 1 egg, 1/2 cup of granulated sugar, 1/2 tablespoon of baking soda, 1 tablespoon of cocoa powder, 1 teaspoon of cinnamon powder, 1/2 finely chopped carrot, 2 tablespoons of chocolate chips (if available), and 1/2 cup of fresh milk.
Use a whisk or a mixer to beat the egg and mix all the ingredients thoroughly.
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Pour the Batter
Prepare round molds and line them with a layer of baking paper. Then, use a spoon to scoop the batter into the molds.
If you do not have a cake mold, you can use small rice bowls, making sure to brush a thin layer of oil on the bowls for easier removal!
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Baking the cake
You place the cake molds in the air fryer and bake at 150 degrees for about 10 – 15 minutes, until the cake is golden brown.
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Making the cheese sauce
While waiting for the cake to bake, you successively add 4 Laughing Cow cheese cubes, 4 – 5 tablespoons of fresh milk, and 3 tablespoons of sugar to mash together.
Next, you place it on the stove, adjust to low heat, put the mixture in a pot, and cook until the cheese melts, then turn off the heat.
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Completion
Finally, you take the baked cake out of the oven, cover it with a layer of the cheese sauce you just made, and add some almonds and finely chopped carrots to finish!
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Final Product
The carrot cupcake after completion has an attractive color, with a moderate fluffiness, soft and smooth texture, and a sweet nutty flavor, complemented by a rich layer of cheese, making it incredibly appealing.
Tips for Making and Storing the Cake
You should strictly adhere to the ingredient ratios and the execution steps as instructed to successfully make the cake.
The cake must be chilled for enough time to set, and should be eaten immediately after being taken out of the refrigerator; if left too long, the cake will become soft and lose its taste.
If you don’t finish it, store the cake in the refrigerator’s cool compartment and consume it within 3 days.
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In just a few steps, you can have a unique and delicious carrot cake, wishing you success!
*Refer to images and recipes from the YouTube channel: Chip’s Kitchen and Cooking with TasteVN!
