Fluffy fried carrot pancakes


300 grams carrot

300 grams all purpose flour

2 tablespoons vegetable oil

2 tablespoons white sugar

2 eggs

1/2 teaspoon yeast

50 grams milk powder


1. Slice the carrots into small chunks, put the carrot chunks in a bowl, put the bowl in the steamer, steam for about 15 minutes, until cooked through


2. Pour the carrot chunks in the food processor to process into puree


3. Pour the carrot puree in a large mixing bowl, pour white sugar in the bowl, mix until even


4. Once the puree is cool, crack the eggs in the bowl, pour flour and yeast in the bowl, mix until even, knead, roll the dough into a ball, cover the bowl with plastic wrap, set aside to rise for about 30 minutes, until doubled in size


5. Take out the dough, remove the air bubbles, roll down until thin and round


6. Cut the thin dough into your desired shapes with cookie cutters, cover the small cakes with plastic wrap, let the small cakes to rise for 20 minutes


7. Heat a fry pan over medium low heat, grease the fry pan with vegetable oil, put the small doughs in the fry pan


8. Fry the cakes until two sides are golden brown


9. Take out the cakes from the fry pan


10. Serve