Simple Way to Prepare Gordon Ramsay [Macrobiotic] Carrot Pound Cake

Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, [macrobiotic] carrot pound cake. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

[Macrobiotic] Carrot Pound Cake is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. [Macrobiotic] Carrot Pound Cake is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can have [macrobiotic] carrot pound cake using 14 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make [Macrobiotic] Carrot Pound Cake:

1. Get [Batter]
2. Take 150 grams Cake flour
3. Get 75 grams Whole wheat flour
4. Prepare 1 1/2 tbsp Baking powder
5. Take 1 pinch Salt
6. Make ready 150 grams Grated carrots (grated)
7. Make ready 30 grams Walnuts
8. Take 30 grams Raisins
9. Prepare 1 tsp Cinnamon powder
10. Make ready 1 tsp Grated ginger
11. Make ready [Wet Ingredients]
12. Take 45 ml Canola oil
13. Prepare 50 ml Maple syrup
14. Get 150 ml Apple juice

Instructions to make [Macrobiotic] Carrot Pound Cake:

1. Peel the carrots and the ginger and then grate them.
2. Combine the cake flour, whole wheat flour, baking powder, and salt in a bowl and mix together with a whisk.
3. Gently toast the walnuts in a frying pan. Then put them in a plastic bag and then break them up by crushing them with a rolling pin.
4. Add the grated carrot, ginger and wet ingredients to the mixture from Step 2. Mix together with a spatula, and then add in the walnuts mixing until the mixture is no longer floury.
5. Line a cake tin with parchment paper and pour the batter from Step 4 into it. Then gently even it out with a spatula.
6. Place the cake tin on a baking tray, and bake for 50-60 minutes in an oven preheated to 180℃. Once baked, remove from the tin and leave the cake to cool.

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