묵직하면서 촉촉한 당근케이크 만들기(크림치즈프로스팅)/Carrot Cake & Cream Cheese Frosting/ニンジンケーキ

I baked carrot cake with a new recipe that is different from the traditional carrot cake recipe. Actually, I don't prefer carrot cake. Because I don't like feeling moist enough to get a little wet from the oil. Haha So I tried to make the egg with a meringue and a little less oil but the unique heavy feeling of carrot cake has disappeared. so I was wondering how to make carrot cake that is heavy but not muddy. Then we combined the method of creaming the butter with the traditional carrot cake recipe and succeeded. It's a recipe for people who want heavy, moist carrot cake, so try it. *carrot cake sheet recipe 1.Chop the carrots(150g) and walnuts(50g) into small pieces and prepare. 2.Mix butter (100g) and sugar (110g) and Salt (2g) in a bowl and mix until smooth. 3.Add cooking oil (50g) and mix well. 4.Add the 3 eggs a and mix again. 5.add Cinnamon powder(2~3g) and sift in the cake flour(170g) and Baking powder, baking soda 6.Add the carrots(150g) and walnuts(50g) you prepared for the cake dough mixed with powder and mix them once more. 7.Fill the cake frame(15cm) dough and shock to remove the air bubbles in the dough. 8.Preheat the oven to 180 degrees, then bake at 180 degrees(356F) for 30 minutes, lower the temperature to 170(338F) degrees and bake for another 20~25 minutes. 9.Cool the baked cakes and Slice it in three. *cream cheese icing recipe 1.Pour the heavy cream(150g) and sugar(20g) into a mixing bowl and beat with an electric mixer until stiff peaks form. 2.Add cream cheese(250g) and sugar(40g) to another bowl and mix until sugar is melted 3.In a bowl of cream cheese, mix well the whipped heavy cream. 4.Add vanilla extract(1ts) and finish. 5.Spread cream cheese icing on cake and Keep in refrigerator for 6 hours or more and eat.