Revised Edition; Macrobiotic Carrot Pound Cake

• 2 Carrot
• 2 1/2 cup Cake flour
• 100 ml Katakuriko (use cake flour if you don't have it)
• 1 1/2 tsp Baking powder
• 100 ml Rice syrup
• 50 ml Grape seed oil (or whatever oil you prefer)
• 150 ml Apple juice (100%)
• 200 ml Raisins (optional)
• 100 ml Ground coconut

1. Combine the flour and baking powder together, and sift.
2. Use a food processor to grate the carrots.
3. Coat the pans with oil and cover in paper, or parchment paper.
4. Preheat the oven to 180C.
5. Add the ground coconut and raisins to the carrots from Step 2, and stir well.
6. This is rice syrup.
7. It's difficult to handle!
8. !
9. Pour the rice syrup into a measuring cup and dissolve in a hot water bath.
10. Warm up some apple juice a little to make the oil and rice syrup mix together well.
11. Add in the apple juice, oil, and the rice syrup from Step 5, and stir well.
12. Add the sifted flour to the bowl from Step 4, and stir well.
13. Add the liquid concoction from Step 8 to the solid one from Step 9, and lightly mix together.
14. Pour it into the pan and bake at 180C for 20 minutes, lower to 160C, and bake for an additional 20 minutes.
15. Bake until a skewer inserted into the cake comes out clean.
16. You're all done.

carrot, flour, baking powder, syrup, oil, apple juice, raisins, ground coconut

Taken from cookpad.com/us/recipes/148440-revised-edition-macrobiotic-carrot-pound-cake (may not work)