[Carrot Cake Made with Onioroshi]
Kagoshima Takeseihin's Onioroshi is made in Kagoshima Prefecture, which has the largest area of bamboo forests in Japan. The sharp blade, which looks like jagged oni (demon) teeth, grates daikon radish to produce crispy, crunchy, coarse-grated radish. The advantage of coarsely grating other vegetables besides daikon, such as cucumbers and potatoes, is that the grated vegetable cells are coarsely crushed, making it difficult for water to escape and allowing you to consume all the nutritional content of the vegetable. If so, grating carrots and baking a carrot cake with the Onioroshi could make a delicious and healthy cake! So I decided to give it a try.
Carrot cake has its roots in medieval Europe. At that time, sugar and other sweeteners were scarce and expensive, so carrots, with their high sugar content and easy availability, have long been used to sweeten desserts. In England, recipes began to appear in cookbooks in the 18th and 19th centuries, and during World War II, carrot cake experienced a resurgence in popularity because it could be made with rationed food and ingredients from one's own vegetable garden. and the style of cake topped with a generous dollop of cream cheese frosting became popular and has been carried over to today.
For carrot cake, after preparing the Onioroshi grated carrot, all you need to do is mix them in a large bowl, adding the ingredients as you add them. Pour the batter into a Noda Horo's Rectangle Deep L lined with a cookie sheet and prepare the cream cheese frosting while it bakes in the oven. The cream cheese frosting has the sweetness of carrots, the flavor of spices, and a refreshing lemon flavor. The atmosphere of the cake, which looked like something you would find in a foreign café, made me feel a little bit extraordinary. How about finding a new way to use the Onioroshi, which usually grates daikon radish, by crossing it with various vegetables and recipes?
Carrot cake (for 1 Noda Horo's Rectangle Deep L)
1 or 2 medium carrots (about 200-230 g)
150 g flour
4 g baking powder
1/2 teaspoon cinnamon powder
2 eggs (brought to room temperature)
70-80 g cane sugar (sugar)
80 g rice oil (oil)
Walnuts, raisins, shredded ginger, etc. as desired, about 50 g in all
*Cream cheese frosting
100 g cream cheese (brought to room temperature)
25 g powdered sugar (sugar)
1 tablespoon lemon juice
1. Grate the carrots with an Onioroshi.
2. Sift or mix the flour, baking powder, and cinnamon in advance.
3. Preheat oven to 180°C.
4. Crack the eggs into a large bowl, add the cane sugar and mix well.
5. Add the rice oil to the mixture in 3 batches, mixing well each time.
6. Add the carrots and flour mixture to the bowl and mix with a spatula until well combined, then add the walnuts, raisins, and other nuts.
7. Pour the mixture into a container lined with a cookie sheet and bake in the oven at 180°C for 40 minutes.
8. Stick a bamboo skewer into the cake and if the dough does not stick to the skewer, the cake is done. Remove from heat and place in a cake cooler.
9. In a bowl, beat the cream cheese until soft, add the powdered sugar and lemon juice and mix until smooth.
10. Spread the mixture over the cooled carrot cake and refrigerate for 30 minutes if possible.
Kagoshima Takeseihin's Onioroshi
Adachi Shigehisa Shoten's Furui (Sieve)
Sori Yanagi's Stainless Steel Bowl 23cm
Sori Yanagi's Whisk
Noda Horo's Rectangle Deep L with a Lid
Koishiwara ware's Tobikanna Mamezara