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Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to make a special dish, there is carrot in this carrot cake. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

From brutalist carrot cake made by an American musician at a bakery in Germany to carrot cupcakes made at the Sex and the City-famous Magnolia Bakery in NYC, food and travel memories console. Who needs carrot in carrot cake when there's plenty of magic in the mix? Just trust your nose and listen to your taste buds.

There Is Carrot In This Carrot Cake is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. There Is Carrot In This Carrot Cake is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can cook there is carrot in this carrot cake using 30 ingredients and 21 steps. Here is how you can achieve that.

The ingredients needed to make There Is Carrot In This Carrot Cake:

1. Get Rice Cake:
2. Prepare 15 g Alce Nero's Organic Black Rice Washed & Dried,
3. Prepare 135 g Rice Flour,
4. Prepare 25 g Glutinous Rice Flour,
5. Get 150 ml Vegetable Stock Room Temperature,
6. Prepare 1 TSP Miso Paste,
7. Prepare 40 g Different Shades of Carrots Shredded
8. Get 20 g White Radish Shredded,
9. Make ready Pinch Sea Salt,
10. Make ready Scallions Finely Chopped, For Garnishing
11. Make ready Plain Version:
12. Make ready 2 TBSP Canola / Peanut / Vegetable Oil,
13. Make ready 1 Clove Garlic Grated,
14. Prepare 1 TBSP Preserved Radish,
15. Prepare Sambal / Hot Sauce / Sriracha, 1 TSP Adjust To Preference
16. Make ready 2 Eggs Light Beaten,
17. Prepare Pinch Sea Salt,
18. Make ready Pinch White Pepper,
19. Take Pinch Mushroom Powder,
20. Get Pinch Nori Flakes,
21. Prepare Dark Version:
22. Take 2 TBSP Canola / Peanut / Vegetable Oil,
23. Prepare Pinch Mushroom Powder,
24. Take Pinch Nori Flakes,
25. Take 1 Clove Garlic Grated,
26. Get 1 TBSP Preserved Radish,
27. Take 2 Eggs Light Beaten,
28. Make ready Blackstrap Molasses, 1 TBSP Adjust To Preference
29. Get Pinch Sea Salt,
30. Make ready Pinch White Pepper,

Carrot Cake can be made with Carrot Cake Batter. After cooking Carrot Cake Batter, it turns into Carrot Cake. It can be cooked in the Industrial Oven, Campfire, or Small Furnace Carrot Cakes can be sold to the Baker at certain times. Tips for Decorating Carrot Cake Cupcakes.

Instructions to make There Is Carrot In This Carrot Cake:

1. Prepare the rice cake. - - If you have a rice miller, mill all the rice until fine powder forms. Be sure to wash and dry them thoroughly. - - If not, add Alce Nero's black rice into a spice grinder. - - Blitz until fine powder forms. - - Transfer into a large bowl.
2. Add the remaining 2 rice flour. - - Stir to combine well. - - Gradually, while stirring, add in the vegetable stock. - - Stir until well combine. - - You should get a wet cement consistency.
3. Dissolve miso in 150ml of hot water. - - Gradually, while stirring, add in the miso stock. - - Stir until well combined. - - Now, you should get a smooth thick, but not runny, consistency. - - Make sure no large lumps.
4. Add in the carrots, radish and salt. - - Mix until well combined. - - Transfer into a lightly greased heat proof bowl. - - In a skillet over medium heat, add water.
5. Place the bowl of batter into the skillet. - - Stir until the mixture starts to thicken. - - Once it gets too difficult to stir. - - Remove from heat and smoothen the surface.
6. Steam the batter in a steamer for about 10 to 15 mins or until harden. - - Remove from heat and set aside to cool completely. - - Once cooled, unmold the rice cake and finely dice into small cubes. Set aside.
7. For the plain version. - - In a skillet over medium heat, add oil. - - Once the oil is heated up, add in the garlic and radish. - - Saute until aromatic. - - Add in a handful of the rice cake cubes.
8. Saute until well combined and lightly browned and crisped on all sides. - - Form the rice cake cubes into a circle. - - In a small bowl, whisk eggs, sambal, salt, pepper, mushroom powder and nori flakes until well combined.
9. Add the egg mixture into the skillet over the rice cake cubes. - - Cook until bottom is lightly browned. - - Flip the omelette onto a plate and slide back into the skillet.
10. Cook the other side until lightly browned. - - Transfer onto serving plate and garnish with scallions. - - Serve immediately.
11. For the dark version. - - In a skillet over medium heat, add oil. - - Once the oil is heated up, add in the garlic and radish. - - Saute until aromatic. - - Add in a handful of the rice cake cubes.
12. Saute until well combined and lightly browned and crisped on all sides. - - Form the rice cake cubes into a circle. - - In a small bowl, whisk eggs, molasses, salt, pepper, mushroom powder and nori flakes until well combined.
13. Add the egg mixture into the skillet over the rice cake cubes. - - Cook until bottom is lightly blackened, but not burnt. It is the molasses caramelizing. - - Flip the omelette onto a plate and slide back into the skillet.
14. Cook the other side until lightly blackened, but not burnt. - - Transfer onto serving plate and garnish with scallions. - - Serve immediately.
15. If you want the same as the plating. - - Preheat oven to 180 degrees celsius or 360 fahrenheit. - - Lined parchment paper onto a baking tray. - - Wash 2 carrots thoroughly. - - Trim off the roots and leaves.
16. Rub the carrots with canola oil and grated garlic. - - Transfer onto the prepped baking tray. - - Wack into the oven and bake for 15 mins or until the carrots are fork tender. - - If the garlic browned before the carrots are baked, remove the garlic and transfer into a small bowl. Do not discard.
17. Remove from oven and set aside. - - Divide the scallion into 2 parts, green and white. - - Blanch the green part in a pot of boiling water for 1 min. - - Strain and transfer into a blender.
18. Add just enuff canola oil to get the blender blitzing. - - Blitz until smooth. - - Pour thru a fine strainer over a small bowl. - - Discard the residue. The scallion oil is done.
19. For the white part, finely julienne into fine shreds. You can do this with a special peeler or a knife. - - Plunge the shreds into a bowl of ice water. - - It will curl up after a while. I learnt this trick from Yui Miles.
20. Spoon the scallion oil and move your spoon swiftly in a circular motion. - - Place the roasted the carrots onto the scallion oil. - - Using a cookie cutter, cut out 2 discs from the plain and dark version of carrot cakes.
21. Transfer onto serving plate. - - Garnish with the curled white scallions. - - Spoon the roasted garlic bits and some more of the preserved radish onto the side. - - Serve immediately.

There are so many ways you can decorate carrot cakes! A swirl of cream cheese frosting is more than enough, but if you would like to have some fun with it, here are a few of my favorite ideas: Use orange Reeces Pieces candies and a green lime wedge candy to create a carrot (as seen in the image above). This savoury carrot cake has no carrot, at least not of the orange variety. Instead, the core ingredients of the cake are rice flour and white radish, which some call white carrot. The mixture is steamed, then cut into cubes and fried with garlic, eggs and preserved radish called ' chai poh '.

So that is going to wrap it up for this special food there is carrot in this carrot cake recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!