Crack eggs into a bowl and beat. Add the sugar and vegetable oil and beat some more.
Sift the ● ingredients into the bowl and combine them using a rubber spatula. Then, add the grated carrot.
Pour the mixture into the muffin tins. Bake in an oven preheated to 170℃ for 20-25 minutes.
Please adjust the baking time and temperature depending on your oven. (The tins pictured are from the 100 yen shop.)
See? So very fluffy! They will be even more moist the following day.
Story Behind this Recipe
I arranged the carrot cake recipe from "Baking Class," a book published by Shufu to Seikatsu-sha. This cake has lots of carrot and a small amount of oil; perfect for my daughter!
The carrot should be 150-160 g after you remove the stem and peel. It is no problem if the amount is slightly more or less. I was interested in grapeseed oil. It has zero cholesterol, so it's healthy! I recommend it!