Carrot Cake (Microwave Version)

Name: Carrot Cake (Microwave Version)
Yield: 342 g
Ingredients: Korean Organic Oatmeal 19 g; Roasted Almonds 50 g; Almond Powder 10 g; Fresh Eggs 110 pcs; Fresh Carrot 120 g; Yuja Tea (Citron Tea) 27 g; Trusweet Allulose 3 g; Cinnamon Powder 3 g

Difficulty EASY 711 kcal

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Ingredients

Main ingredients

Korean Organic Oatmeal 19 g
Roasted Almonds 50 g
Almond Powder 10 g
Fresh Eggs 2 pcs
Fresh Carrot 120 g

Seasonings/Sauce

Yuja Tea (Citron Tea) 27 g
Trusweet Allulose 3 g
Cinnamon Powder 3 g

Nutrition summary

Carbohydrates 60.23 g 33%

Protein 30.57 g 17%

Fat 39.82 g 50%

Serving size 342g

Cooking steps

1

Finely grate the carrot and set aside.
2

In a bowl, add eggs, sugar, and cooking oil, and mix well.
3

Add the grated carrot, flour, baking powder, and salt, and mix until combined.
4

Add nuts and cinnamon powder, and mix again.
5

Pour the batter into a mug or heat-resistant container.
6

Heat in the microwave for 3-4 minutes.
7

Check doneness with a chopstick; once cooked, it's ready.

Carrot Cake (Microwave Version)

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