Carrot Chiffon Cake. Beat on high speed until soft peaks form. This is not your typical carrot cake. It's light and delicate, thanks in part to applesauce in the batter.

Carrot Chiffon Cake: Filled and iced with our special cream cheese mix. This delicious mix has pineapple, raisins and walnuts. You may choose your cake size, a message to be written on the cake, and color for the writing. You can have Carrot Chiffon Cake using 7 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Carrot Chiffon Cake

You need 4 of Egg whites.
You need 3 of Egg yolks.
You need 1 of Carrot.
Prepare 20 ml of Lemon.
Prepare 90 grams of Cake flour.
Prepare 60 grams of Sugar.
It's 3 tbsp of Vegetable oil.

If you would like, you may also select to have buttercream roses of your color choice […] Pineapple and Carrot Chiffon Cake. My husband will not eat a bought Angel Food Cake so a few weeks ago I made one from scratch which he enjoyed.he said he would still like to have a Chiffon Cake. The top of the cake cracked slightly as the oven was a little too hot. I just changed to new oven and was not familiar with it.

Carrot Chiffon Cake instructions

Grate the carrots and wrap in cheesecloth or cotton gauze. Squeeze out about 60 ml of the juice and set aside. Separate the egg whites from the egg yolks..
Put the egg whites in a bowl and add a pinch of salt. Whip with a whisk until thick and white. Add half the sugar and whip. When it forms stiff peaks, it's ready..
Put the egg yolks in a separate bowl and mix with the remaining sugar until creamy. Add the oil, squeezed out carrot juice from Step 1, and lemon juice in that order, and mix well with each addition. Next, add the sifted flour and mix well..
Add about 1/3 of the meringue from Step 2 and mix well with a whisk. Add half of the remaining meringue and mix it in with a rubber spatula. Once mixed, add the remaining meringue and mix well..
Pour the batter from Step 5 into a chiffon pan. Lightly lift and drop the pan on your working surface to remove air bubbles. Bake at 170℃ for 40 minutes. (If ten minutes into baking you use a knife to lightly cut equally-spaced lines on the top of the cake, it will expand equally.).
Done! Drop the pan onto a table from a height of about 30 cm to prevent shrinking..
Rest the cake pan upside down on a cup (or something similar). Remove from the pan when completely cooled..
I used the remaining carrot juice and grated carrots to make carrot rice. It was so pretty and sweet!.

Other than that the cake is moist and nice. Carrot Chiffon Cake I bought a lot of carrots so I came up with a healthy chiffon cake recipe! It's easier using a food processor. Great recipe for Carrot Chiffon Cake with Cinnamon Cream Cheese Glaze. I love chiffon cakes for their lightness and delicate texture.