食譜來自英國烘焙鼻祖Mary Berry奶奶胡蘿卜蛋糕位列英國人最愛的蛋糕排名第八位，是全民喜愛的一款紅糖蔬菜無黃油蛋糕我用了原食譜的一半量，用了一個磅蛋糕模具來烤，夠3–4人一餐的量。下列配料表就是原食譜的一半用量。大家如果想烤大一點的蛋糕，可以用一個20cm的圓形活底蛋糕模具，用量加一倍就可以哦烤箱上下管160℃，熱風模式，烤50-60分鐘

用料

自發粉

112g

泡打粉

一茶匙

胡蘿卜

50g，刨成絲

香蕉

一根，熟透的，壓成泥

核桃或其他堅果

25g,粗略切碎

雞蛋

1個

紅糖

75g

葵花籽油

75ml

英國人最愛的胡蘿卜蛋糕，健康低脂，寶寶也愛吃哦的做法步驟

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步驟 1

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用一個磅蛋糕的模具，把硅油紙按照第一個步驟裁剪一下，方便放進模具 把模具四周用黃油擦一下，固定住硅油紙 修剪一下過高的硅油紙，噠噠，完成模具準備 烤箱上下管160℃，熱風模式，預熱

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步驟 2

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準備一根熟透的香蕉和胡蘿卜 香蕉要熟透的，因為香蕉風味會更加濃郁

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步驟 3

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香蕉用叉子壓成泥，50g胡蘿卜刨成絲

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步驟 4

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紅糖不要用塊狀紅糖哦，要用松散柔軟的紅糖 把用料中的堅果（我用了poppy seeds, 可以換成核桃，碧根果，腰果等自己喜歡的），紅糖，香蕉泥和胡蘿卜絲放

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步驟 5

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雞蛋和75ml葵花籽油攪拌均勻 液體類要充分混合均勻，再加入到其他材料中

步驟 6

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蛋油液加入步驟四的混合物中，攪拌均勻

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步驟 7

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面粉和泡打粉混合，過篩到上一步的混合物中

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步驟 8

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面糊攪拌均勻，直至看不到干粉

步驟 9

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蛋糕糊倒進模具中，表面用抹刀抹平，輕輕震下，放進烤箱 烤50-60分鐘，我烤了55分鐘

步驟 10

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時間到后，用一根金屬針或者牙簽插進蛋糕，拿出來如果金屬針是干凈的，就說明蛋糕烤好了

步驟 11

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剝掉硅油紙，放在晾干架上晾一會就可以吃啦

步驟 12

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肉眼可以看到胡蘿卜哦，健康無黃油的胡蘿卜蛋糕，對所有人友好哦