Shanghai Daily

Too many carrots? Make Shanghai carrot cake

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Break the dried noodles into flour again, beat the eggs with an electric screwdrive­r and a fork, use yogurt instead of cream, and even use the electric rice cooker as an oven. It’s perhaps the most popular cake recipe among Shanghai families during lockdown days. That’s why I call it Shanghai carrot cake.

Ingredient­s:

250g shredded carrots, 2 eggs, 90g granulated sugar, 100g vegetable oil, 150g flour (or break 200g of dried noodles in a blender), 100g coarsely chopped walnuts, 200ml yogurt (I used Bright Dairy Momchilovt­si yogurt from the gift pack).

Recipe:

1. In a large bowl, beat granulated sugar and eggs with electric mixer on low speed until blended. (If you don’t have an electric mixer, you can put a fork on the electric screwdrive­r/drill, or adapt a half plastic bottle as a mixer.) 2. Add oil, beat on low speed for one minute.

3. Stir in carrots and nuts. Add flour and blend well. Pour

into pan or any glass container.

4. Heat oven to 175 degrees Celsius. Bake for 50 minutes. If using the electric rice cooker, push the heat preservati­on button, one hour.

5. Cool around 10 minutes; remove from pan to cooling

rack. Cool completely, about one hour.

6. Pour yogurt onto the cake. Sprinkle on walnuts, if

desired.

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