Revised Edition; Macrobiotic Carrot Pound Cake
Revised Edition; Macrobiotic Carrot Pound Cake

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, revised edition; macrobiotic carrot pound cake. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Revised Edition; Macrobiotic Carrot Pound Cake is one of the most popular of current trending meals on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Revised Edition; Macrobiotic Carrot Pound Cake is something that I have loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we must first 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.

The ingredients needed to make Revised Edition; Macrobiotic Carrot Pound Cake:
  1. Take 2 Carrot
  2. Get 2 1/2 cup Cake flour
  3. Prepare 100 ml Katakuriko (use cake flour if you don't have it)
  4. Prepare 1 1/2 tsp Baking powder
  5. Take 100 ml Rice syrup
  6. Take 50 ml Grape seed oil (or whatever oil you prefer)
  7. Make ready 150 ml Apple juice (100%)
  8. Prepare 200 ml Raisins (optional)
  9. Get 100 ml Ground coconut
Steps to make Revised Edition; Macrobiotic Carrot Pound Cake:
  1. Combine the flour and baking powder together, and sift.
  2. Use a food processor to grate the carrots.
  3. Coat the pans with oil and cover in paper, or parchment paper. Preheat the oven to 180℃.
  4. Add the ground coconut and raisins to the carrots from Step 2, and stir well.
  5. This is rice syrup. It's difficult to handle!!
  6. Pour the rice syrup into a measuring cup and dissolve in a hot water bath.
  7. Warm up some apple juice a little to make the oil and rice syrup mix together well.
  8. Add in the apple juice, oil, and the rice syrup from Step 5, and stir well.
  9. Add the sifted flour to the bowl from Step 4, and stir well.
  10. Add the liquid concoction from Step 8 to the solid one from Step 9, and lightly mix together.
  11. 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.
  12. You're all done.

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