Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, revised edition; macrobiotic carrot pound cake. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Revised Edition; Macrobiotic Carrot Pound Cake is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They are nice and they look wonderful. Revised Edition; Macrobiotic Carrot Pound Cake is something which I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can cook revised edition; macrobiotic carrot pound cake using 9 ingredients and 12 steps. Here is how you can achieve that.
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The ingredients needed to make Revised Edition; Macrobiotic Carrot Pound Cake:
- Get 2 Carrot
- Make ready 2 1/2 cup Cake flour
- Make ready 100 ml Katakuriko (use cake flour if you don't have it)
- Prepare 1 1/2 tsp Baking powder
- Prepare 100 ml Rice syrup
- Make ready 50 ml Grape seed oil (or whatever oil you prefer)
- Take 150 ml Apple juice (100%)
- Get 200 ml Raisins (optional)
- Make ready 100 ml Ground coconut
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Instructions to make Revised Edition; Macrobiotic Carrot Pound Cake:
- Combine the flour and baking powder together, and sift.
- Use a food processor to grate the carrots.
- Coat the pans with oil and cover in paper, or parchment paper. Preheat the oven to 180℃.
- Add the ground coconut and raisins to the carrots from Step 2, and stir well.
- This is rice syrup. It's difficult to handle!!
- Pour the rice syrup into a measuring cup and dissolve in a hot water bath.
- Warm up some apple juice a little to make the oil and rice syrup mix together well.
- Add in the apple juice, oil, and the rice syrup from Step 5, and stir well.
- Add the sifted flour to the bowl from Step 4, and stir well.
- Add the liquid concoction from Step 8 to the solid one from Step 9, and lightly mix together.
- Pour it into the pan and bake at 180℃ for 20 minutes, lower to 160℃, and bake for an additional 20 minutes. Bake until a skewer inserted into the cake comes out clean.
- You're all done.
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