紅蘿蔔蛋糕算是帶濃烈傳統香料味道的蛋糕款式。而肉桂、薑粉和肉豆蔻粉等辛香料都是主要加添的材料，令成品烤好後呈現如可可粉般的深褐色。
紅蘿蔔刨成絲狀後加進麵糊，受熱後變得柔軟，逐漸散發出蔬菜的甘甜，亦令蛋糕變得濕潤。除了加入紅蘿蔔絲外，葡萄乾和核桃都是常見的材料，葡萄乾亦事先用白蘭地浸泡，以防烤焦掉。
相關食譜 Similar Recipes
大多數的紅蘿蔔蛋糕像鮮奶油蛋糕般，分為數層的蛋糕，再毎層蛋糕上塗抹奶油起司霜，最後以核桃點綴。今天製作的紅蘿蔔蛋糕用不太一樣的方式呈現，烤成長條、磅蛋糕的形狀，再塗抹一層厚厚的奶油霜。當切開蛋糕後，更易看見紅蘿蔔絲和葡萄乾。
份量 Yield
1 條紅蘿蔔蛋糕 Carrot Loaf Cake ; 模具刃尺寸: 長17cm x 闊7cm x 高6cm
ONE Carrot Loaf Cake ; Baking Pan Size: L17cm x W7cm x H6cm
紅蘿蔔蛋糕 Carrot Cake
材料 Ingredients
| 核桃粒 Whole Walnut | 50g |
| 紅蘿蔔 Carrot | 150g(約1條,around 1medium ) |
| 全蛋 Whole Egg | 50g( 1顆中型蛋/ 1 medium egg) |
| 二溫糖(黑糖) Light Brown Sugar | 100g |
| 菜油 Vegetable Oil | 80g |
| 中筋麵粉 All-Purpose Flour | 103g |
| 泡打粉 Baking Powder | 1/4 茶匙 1/4 Teaspoon |
| 梳打粉 Baking Soda | 1/4 茶匙 1/4 Teaspoon |
| 肉桂粉 Ground Cinnamon | 1/2 茶匙 1/2 Teaspoon |
| 肉豆蔻粉 Ground Nutmeg | 1/4 茶匙 1/4 Teaspoon |
| 黑葡萄乾 Raisins | 50g |
事前準備 Preparation
*** 用2湯匙的冷開水和2湯匙的百蘭地泡軟葡萄乾，室溫靜置至少30分鐘，瀝掉水分備用。Soaking the raisins with 2 Tbsp. of water and 2 Tbsp. of brandy at room temperature at least 30mins. Then, drain before adding into the batter.
*** 雞蛋放回室溫。Bring the egg to the room temperature.
*** 預熱烤箱至180°C。Pre-heat oven to 180°C.
步驟 STEPS
1. 將核桃粒倒入烤盤內，放進180°C烤箱烘烤8分鐘，出爐後放涼。切成粗粒。Pour whole walnut in baking pan, bake at 180°C around 8mins. Then, cool down and roughly chop them.
2. 紅蘿蔔去皮，並刨成粗絲。Peel carrot and shred it into silks.
3.打發全蛋和二溫糖(黑糖)，然後一邊攪拌，一邊慢慢倒入菜油。Beat whole egg and light brown sugar, slowly add vegetable oil in the batter and keep stirring.
4. 將中筋麵粉、泡打粉、梳打粉、肉桂粉和肉豆蔻粉篩入麵糊中，混合均勻。Sift in flour, baking powder, baking soda, Ground Cinnamon and nutmeg. Mix until incorporated.
5. 加入泡軟的葡萄乾、紅蘿蔔絲(步驟2)和核桃粗粒(步驟1)，混合均勻。Add in the brandy-soaked raisins, carrot silks(from step2) and chopped walnuts (from step1).Mix until incorporated.
6. 倒進已鋪放烘焙紙的烤模中，再抹平表面。Pour the batter in baking pan lined with parchment paper, then, flatten the surface.
7. 放入180°C烤箱焗40-50分鐘，出爐後連同烤模放涼。Bake at 180°C oven for 40-50mins.Transfer on wire rack with baking pan to cool completely.
奶油起司霜 Cream Cheese Frosting
材料 Ingredients
| 奶油起司 Cream Cheese | 200g |
| 鮮奶油 Heavy Cream | 15g |
| 砂糖 Sugar | 30g |
事前準備 Preparation
*** 奶油起司放回室溫。Bring the creamcheese to the room temperature.
步驟 STEPS
1. 將奶油起司、鮮奶油和砂糖倒入料理碗內。Pour cream cheese, sugar and heavy cream into a mixing bowl.
2. 用電動打蛋器，以中速打發約5分鐘，或直至變得順滑。Beat the batter until creamy and fluffy.
3. 冰箱冷藏至少30分鐘。Chill at least 30 mins.
組裝 Assembly
步驟 STEPS
1. 紅蘿蔔蛋糕脫模並撕去烘焙紙。Demold carrot cake and peel parchment paper off the cake.
2. 將奶油起司霜放在蛋糕上方。Place Cream cheese frosting on the top of cake.
3. 稍微抹平表面。Slightly flatten the surface.
4. 用透明蛋糕圍邊刮除多餘的奶油霜，使表面變得光滑。Smooth out the surface with hard plastic cake wrap.
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