by

Carrot Chiffon Cake

Carrot Chiffon Cake

Vibrant, Healthy, Carrot Chiffon Cake.

Ingredients: 17cm chiffon mold

Carrots
100g
Eggs
3
Olive oil or vegetable oil
30g
Water
30g
Sugar
30g
Cake flour
70g
Baking powder
1 teaspoon
Cinnamon
to taste

Steps

1. Preheat oven to 170°C. Separate the eggs into yolks and whites (put both in a large bowl). Grate the carrots.
2. Put half of the sugar into the bowl with the egg yolks and whisk. Add olive oil and water and whisk more.
3. Sift the cake flour, baking powder and cinnamon into the bowl from step 2, and whisk until there is no flour visible. Add the carrots and mix well.
4. Using a handheld mixer, whip the egg whites.
5. When it's whipped, add the sugar and whip until the meringue will not fall out of the bowl even when it's upside down.
6. Without washing the handheld mixer from step 5, whip the bowl from step 3 on low for a little bit.
7. Add 1/3 of meringue from step 5 into the bowl from step 3 and mix well. Mix the rest of the meringue quickly with a spatula, leaving it fluffy.
8. Put the batter in a mold, bang it a little bit to get the air bubbles out, bake for 30 minutes at 170°C and it's ready! If it looks like it will burn, put aluminum foil on top.

Story Behind this Recipe

I bought a lot of carrots so I came up with a healthy chiffon cake recipe!