Cooking Steps

1. 

   Step1:Pour the sunflower seed oil into the basin. Add the sugar. Stir evenly with the hand beate

2. 

   Step2:Add in the egg mixture. Continue to stir evenly. Then add the orange juice of half an orange. Continue to sti

3. 

   Step3:Mix the flour with low gluten, baking powder and cinnamon. Turn it over with a scraper and mix it evenly. Put the carrot shreds into the batter. Make a uniform copy

4. 

   Step4:Spread the softened butter in the mold to prevent sticking. Pour the batter into the mold (my mold is large, so it can't be filled to 8 points) and put it into the middle layer of the oven. 160 ℃. 15 minutes