Cooking Steps

1. 

   Step1:Rub the carrots into thin shreds. Set aside.

2. 

   Step2:Add the whole wheat flour, cinnamon powder, ginger powder, baking powder and salt into 130g low gluten flour.

3. 

   Step3:Chop 20g roasted walnuts. Add raisins and the remaining 1 tablespoon flour. Stir well and set aside.

4. 

   Step4:Beat four eggs in a bowl. Add sugar and stir for four minutes. Then add vanilla extract and orange peel. Stir while adding oil.

5. 

   Step5:Add the flour (step 2) in the beaten egg white bowl, then add the carrot shreds (step 1). Finally, add the flour (step 3) and mix well. Pour the mixture into the oiled paper mold. Bake in a 180 degree oven for 60 minutes. After the cake is baked, place it at room temperature for 20 minutes, then refrigerate it for 1 hour and take it out for standby.

6. 

   Step6:Cream cheese in a bowl. Add butter, vanilla extract, salt and icing. Stir well.

7. 

   Step7:Spread the cream cheese (step 6) on the surface of the cake. Then sprinkle the roasted walnuts and trim the small carrots for decoration. The carrot cake is finished.