Moist and Beautiful Carrot Cake

Moist and Beautiful Carrot Cake

This is an easy-to-make carrot cake, all you have to do is mix. Add more cinnamon for a nice spicy touch.

Ingredients: 1 poundcake pan

120 g (peeled)
Vegetable oil
100 ml (about 75 g), or 80 ml for a low-fat version
Light brown sugar (or white sugar)
100 g, or 80 g for a low-sugar version
Cake flour
70 g
Almond powder
85 g
Baking powder
1 teaspoon
1 teaspoon (to taste)
Your choice of liqueur
1 to 2 tablespoons
a pinch
Sliced almonds for decoration
a small amount


1. Peel and grate the carrot.
2. Combine the vegetable oil, light brown sugar, and egg in a bowl, and mix.
3. Whisk until it becomes pale and creamy.
4. Sift the flour, baking powder, and cinnamon into the mixture.
5. Next, sift in the almond powder.
6. Lightly squeeze out the liquid from the grated carrot, add the carrot, a little salt, and your choice of liqueur to the mixture, and mix well.
7. I squeezed out about 50 ml of carrot juice; this amount may depend upon the variety of carrot. This is approximate.
8. Line a pound cake pan with parchment paper, pour in the batter, then sprinkle on sliced almonds for decoration.
9. Bake for 35 to 40 minutes in an oven at 170℃. It's done when a skewer inserted into the middle comes out clean.
10. Slice it up and serve when it cools.

Story Behind this Recipe

This is the carrot cake that I've been making since I was in high-school, when I was into making snacks.
I'm posting it here as a memo for my daughter.