廚房裡，紅蘿蔔通常是配角，用來煲湯或者做配菜；有時我為食譜做食物造型時，也會貪圖紅蘿蔔醒目的顏色而用來點娺菜式。
我一直認為紅蘿蔔只能擔當最佳配角，然而當我在清邁第一次吃到Carrot cake時，才發現只要在香脆果仁及玉桂等香料的配襯下，甜絲絲的紅蘿蔔就成了這個蛋糕的主角，而每年到復活節時，這個別具春日氣息的蛋糕就成了節日慶祝的甜品。 In the kitchen, carrots are usually considered supporting characters, used for making soups or as a side dish. Sometimes, when I create food presentations for recipes, I also use carrots for their vibrant color to enhance the dish's appearance.
I've always believed that carrots could only play a supporting role. However, it wasn't until I had Carrot Cake for the first time in Chiang Mai that I realized how a sweet and tender carrot can become the star of the cake when paired with crunchy nuts and fragrant spices like cinnamon.
Every year during Easter, this cake, with its unique spring-like atmosphere, becomes a dessert for celebrating the holiday.
紅蘿蔔蛋糕 Carrot Cake
食材：
-260g 紅蘿蔔(切碎)
-260g 核桃 (切碎)
-300g 紅糖
-240ml 菜油
-2隻雞蛋
-1ts雲呢拿油
-312g中筋麵粉
-2ts 泡打粉
-1ts 蘇打粉
-1/2ts鹽
-1.5ts肉桂粉
忌廉芝士糖霜
-452g 忌廉芝士(室溫)
-113g 無鹽牛油(室溫)
-480g 糖粉
-1.5ts 雲呢拿油
-少許鹽
做法：
焗爐預熱 170˚C
核桃切碎，紅蘿蔔去皮後切絲以保留口感；
將所有乾料混合：麵粉、泡打粉、蘇打粉、肉桂粉和鹽，備用；
另外將雞蛋及紅糖混合，以中速攪打約 3 分鐘，直到質地變得濃稠；
慢慢倒入菜油，邊倒油邊以低速攪打約兩分鐘，直到完全融合；
加入紅蘿蔔適度拌勻，再將乾料過篩加入，以切拌法混勻到看不見乾粉，最後再加入核桃拌勻；
將麵糊倒入烤模裡，焗45-50分鐘，直至以竹籤插進去後，拔出來時是乾淨的即可，蛋糕在室溫放涼；
製作忌廉芝士糖霜：以攪拌器將無鹽牛油及雲呢油打勻至膨鬆泛白，加入忌廉芝士打至完全混合均勻滑順，最後拌入糖粉，攪勻即可
把糖霜塗抹在蛋糕上面，放雪櫃最少一個小時再享用。
Carrot Cake Recipe
Ingredients:
260g carrots (finely grated)
260g walnuts (chopped)
300g brown sugar
240ml vegetable oil
2 eggs
1 tsp vanilla extract
312g all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1.5 tsp cinnamon powder
Cream Cheese Frosting:
452g cream cheese (room temperature)
113g unsalted butter (room temperature)
480g powdered sugar
1.5 tsp vanilla extract
A pinch of salt
Steps:
Preheat the oven to 170°C (340°F).
Chop the walnuts and grate the carrots for nice texture.
In a separate bowl, mix all the dry ingredients: flour, baking powder, baking soda, cinnamon powder, and salt. Set aside.
In another bowl, whisk together the eggs and brown sugar using an electric mixer at medium speed for about 3 minutes, until the mixture becomes thick.
Slowly pour in the vegetable oil while continuing to mix on low speed for about 2 minutes, until fully incorporated.
Add the grated carrots and mix until well combined. Then sift in the dry ingredients and fold gently until no dry flour is visible. Finally, add the chopped walnuts and stir to incorporate.
Pour the batter into a greased cake pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool at room temperature.
To make the cream cheese frosting, beat the unsalted butter and vanilla extract with an electric mixer until fluffy and pale. Add the cream cheese and mix until fully incorporated and smooth. Then, gradually add the powdered sugar and continue to mix until well combined.
Spread the cream cheese frosting over the cooled cake. Refrigerate for at least one hour before serving.
Enjoy your delicious Carrot Cake!
