Homemade Recipe: Appetizing Carrot Chiffon Cake

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 cook Carrot Chiffon Cake using 8 ingredients and 8 steps. Here is how you cook that.

Ingredients of Carrot Chiffon Cake

1. Prepare 100 grams of Carrots.
2. You need 3 of Eggs.
3. You need 30 grams of Olive oil or vegetable oil.
4. Prepare 30 grams of Water.
5. Prepare 30 grams of Sugar.
6. You need 70 grams of Cake flour.
7. Prepare 1 tsp of Baking powder.
8. It's 1 of Cinnamon.

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 step by step

1. Preheat oven to 170°C. Separate the eggs into yolks and whites (put both in a large bowl). Grate the carrots..
2. Put half of the sugar into the bowl with the egg yolks and whisk. Add olive oil and water and whisk more..
3. Sift the cake flour, baking powder and cinnamon into the bowl from step 2, and whisk until there is no flour visible. Add the carrots and mix well..
4. Using a handheld mixer, whip the egg whites..
5. When it's whipped, add the sugar and whip until the meringue will not fall out of the bowl even when it's upside down..
6. Without washing the handheld mixer from step 5, whip the bowl from step 3 on low for a little bit..
7. Add 1/3 of meringue from step 5 into the bowl from step 3 and mix well. Mix the rest of the meringue quickly with a spatula, leaving it fluffy..
8. Put the batter in a mold, bang it a little bit to get the air bubbles out, bake for 30 minutes at 170°C and it's ready! If it looks like it will burn, put aluminum foil on top..

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.