Vegan America Carrot Cake 美式无蛋胡萝卜糕

(x6 makes 45 pcs of 5cm by 8cm)

Ingredients:

(A)
Plain flour 普通面粉 - 130g (780g)
Baking Powder 发粉 - 1.5 tsp (9 tsp)
Baking soda      小苏打 - 1/2 tsp (3 tsp)
Cinnamon Powder 肉桂粉 - 1.5 tsp (9 tsp)

(B)
Apple sauce 苹果酱 - 65g (390g)
Brown sugar 黄糖 - 50g (300g)
Salt 盐 - 1/4 tsp (1.5 tsp)
Corn oil 玉米油 - 50g (300g) I used walnut oil
Non sweeten soya milk 无糖豆浆 - 110g (660g)

(C)
Carrot shredded 萝卜 (刨丝) - 135g (810g)
Raisin 葡萄干 - 20g (120g)
Lemon zest 柠檬皮丝 - 1.5
Walnut toasted 核桃 (烤香切粒) - 20g (120g, keep 1 handful as topping)

(D)
Pumpkin seeds
Sunflower seeds
Walnut (1 handful from C)

Steps:
1. Sieve all dry ingredients in (A) twice.
把面粉，发粉，小苏打和肉桂粉一起过筛两次待用。

2. Mix shredded carrot and raisin together.
萝卜丝和葡萄干混合一起。

3. Mix all wet ingredients from (B) and stir well.
把(B)材料混合再拌均匀。

4. Fold in shredded carrot and raisin into #3. Add lemon zest last n do not over mix else will be bitter.
再加入步骤(2)的萝卜丝和葡萄干拌匀。最后加入 柠檬皮丝再轻微的搅拌不然柠檬皮的苦味会释放出来。

5. Fold in dry ingredients from #1 to #4.
拌入粉料(1), 充分搅拌均匀。

6. Pour into 9"×3"×3" lined baking tin.
后倒入已铺上纸的长模里。我用的模是9" x 3" x 3".

7. Sprinkle pumpkin seeds, sunflower seeds and balance walnut as topping.
洒上南瓜子， 葵花仔和剩余的核桃。

8. Baked at preheated oven at 180 degree for 45 mins.
以180度烤约45分钟至熟。