Carrot Chiffon Cake | How To Make Carrot Chiffon Cake | Bake and Toss

Today I'm sharing with you the recipe of Carrot Chiffon Cake made from all the goodness of freshly juiced carrots. This carrot chiffon cake is tender and light as air. It is pillowy soft, fluffy, moist and delicious. A great base for decorating. Frost this cake with cream cheese frosting or even simple whipped cream and you are good to go! It's also a healthy smash cake for one year old birthday or for any occasion. It is absolutely Amazing! So let's get started...
Do give this recipe a try and let me know how it turned out to be. Please leave your feedback as comments below. I love to hear from you all :)
Ingredients (6x3 inch loose bottom pan):
60g (1/2 cup) cake flour
30ml (2 tbsp + 1/4 tsp) vegetable oil
40ml (2 tbsp + 2 tsp) carrot juice (freshly extracted carrot juice of 1 medium sized carrot weighing approx 100g)
2.5g (1 tsp) corn starch
1/2 tsp vanilla essence
pinch of cinnamon powder (optional, add only if you like this flavor)
3 egg yolks
3 egg whites (eggs with shell weight 52-60g each)
1/2 tsp vinegar or lemon juice
50g (1/4 cup) sugar
6 inch cake : Preheat the oven to 160C and bake for 35 mins
Ingredients (8x3 inch loose bottom pan):
120g (1 cup) cake flour
60g (1/4 cup) vegetable oil
80ml (1/3 cup) carrot juice (freshly extracted carrot juice of 2 medium sized carrots weighing approx 100g each)
5g (2 tsp) corn starch
1 tsp vanilla essence
1/4 tsp cinnamon powder (optional, add only if you like this flavor)
6 egg yolks
6 egg whites (eggs with shell weight 52-60g each)
1 tsp vinegar or lemon juice
100g (1/3 cup + 2 tbsp) sugar
8 inch cake : Preheat the oven to 160C and bake for 70 mins
Check out my other chiffon cake recipes here:
Vanilla Chiffon Cake : • Soft Vanilla Chiffon C...
Chocolate Chiffon Cake : • No Fail Chocolate Chif...
Red Velvet Chiffon Cake : • How To Make Red Velvet...
Cream Cheese Chiffon Cake : • Soft Cream Cheese Chif...
Tips and Notes:
1. Beat your egg whites to stiff peaks - Since the meringue is the main leavening agent in this cake, it is really important to take the time to beat your egg whites to stiff peaks to ensure your cake has a nice rise and fluffy texture. Once your egg whites reach stiff peaks (a tip that points straight) STOP. You don’t want to over-beat your egg whites. They could possibly break the meringue and will be harder to fold later.
2. Do not let the meringue hang out too long after it is whipped to the right consistency. The longer the meringue is left out, the faster it looses its consistency. That is it will deflate and separate. So once you prepare the meringue, fold it immediately into the rest of the ingredients and bake the cake as soon as possible for perfect results.
3. Fold in stages - Start by folding in only 1/3 of the meringue into your egg yolk batter to lighten the density of the batter, making it easier to combine the rest. Be gentle so you maintain as much of the air bubbles as possible.
4. Use a loose bottom pan for baking Chiffon Cake. This is very important. Spring form and normal cake pans do not give that perfect finish and also it is very difficult to remove the cake after it bakes as we aren't greasing the cake pan. Loose bottom pans provide perfect air circulation after the cake is inverted to cool down.
5. Do not grease your loose bottom pan - The batter needs to be able to stick to the sides of the pan to help it rise to its maximum height.
6. Cool upside down - As soon as you remove it from the oven, flip the cake over and cool it upside down in the pan to prevent it from collapsing. The reason is the structure of the cake crumb is not stable until it’s completely cooled. Flip it over two glasses like I did.
7. Cake flour - It’s best to use cake flour for the most tender and soft chiffon cake. Cake flour is bleached and has very low protein content. If you cannot find cake flour, simply check the ingredient list on the flour package. If it is between 3-5g you can use it to bake chiffon cake. Some brands do not label them as cake flour. At times they are called as pastry flour but remember to check the protein content.
8. If you are using large eggs, weigh them prior to use. Meringue to flour ratio needs to be correct.
9. Do not over fill the cake pan full. Leave a gap of 3cm above so that the cake can rise to fit the cake pan.
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[@MothersArt]

Wonderful cake

[@BakeandToss]

Thank you dear 🤗