Cooking Steps

1. 

   Step1:The walnut is roasted in advance. The net weight of carrot is 200g after peeling and removing the head and tai

2. 

   Step2:Break the roasted walnuts. Shred the carrots for later use

3. 

   Step3:Vegetable oil and coconut oil. The white one is coconut oil. Coconut oil solidifies when it's cold. It's liquid when it's hot

4. 

   Step4:Add white granulated sugar, brown sugar and salt into the oil. Stir well. Stir well. In fact, stir until there are still some small brown sugar particles behind. It's OK. I don't care. If you mind, you can use a little water to melt the brown sugar in advance. There will be no particles

5. 

   Step5:Add the egg liquid of two eggs again. Mix well every time. The picture shows the effect of adding all two eggs into the mixture

6. 

   Step6:Sift in flour, baking powder and cinnamon powder. If you like cinnamon, you can add about 1 teaspoon. The flavor of the finished product is very strong

7. 

   Step7:Stir evenly. No dry powder or granule. Avoid excessive mixin

8. 

   Step8:Add the prepared shredded carrots and chopped walnuts and mix wel

9. 

   Step9:Pour into the mold. This one I put the batter in the mouth of the paper cup. Because a large part of the cake paste volume comes from carrots. That part won't expand. And the height of my paper cup is about eight points of the mold depth. Fill it up and don't worry about bursting out.

10. 

    Step10:Put it in the middle and top of the preheated oven. 165 ℃. Bake for 30 minutes (my oven is only on single fire, so put it on the middle. The upper and lower layers of the cake are usually opened with the upper and lower layers of fire) the baked cake is taken out and put into the fresh-keeping box after being cooled. After being put into the standby cake overnight, the whole cake becomes greasy. All kinds of tastes are integrated with each other. It's better to eat.

11. 

    Step11:Beat cream cheese with sugar until smooth. Add butter and mix well. Put the cream into the flower mounting bag or fresh-keeping bag. Cut a round mouth at the tip

12. 

    Step12:Squeeze the cream on the top of the cake. Cheese and sugar cream is relatively soft. The setting effect is slightly poor. So don't choose a delicate patter

13. 

    Step13:Carrot decoration made of sugar. After color mixing, rub it into water drops. Use toothpick to press out the line

14. 

    Step14:Touch up the lines with chocolate sauce. Make leaves with dil

15. 

    Step15:Decorate the top of the cake. Sprinkle some chopped walnuts to decorate i