Carrot sponge cake

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to make carrot sponge cake? Prepare your food. Weigh the carrots after peeling; I used three small carrots. Take refined, odorless oil.

2. STEP 2

   

   Take a large bowl and sift the flour into it. By doing this, you will not only rid it of possible debris, but also saturate it with oxygen, which will make your biscuit more magnificent. Add ground cinnamon, nutmeg and soda to the flour. Mix the dry ingredients thoroughly with a whisk.

3. STEP 3

   

   Pour sugar into another bowl in which the dough will be kneaded. It will be delicious to use half and half white and brown sugar - it will give the biscuit a caramel taste. Pour vegetable oil into sugar. Using a mixer, beat them well until smooth. Without ceasing to beat, add eggs into the mixture one at a time. It will be more convenient to break them into a separate bowl before doing this. Mix the mixture well each time.

4. STEP 4

   

   Then add the dry ingredients to the liquid ingredients. Using the mixer again, mix the dough until smooth.

5. STEP 5

   

   Peel the carrots and grate on a medium grater. If the carrots are very juicy and release a lot of liquid, squeeze them out. Add grated carrots to the dough and mix with a whisk. The dough is ready.

6. STEP 6

   

   Prepare baking dishes. For this recipe, I advise you to bake not one large sponge cake, but several small ones, which will immediately become cake layers. A tall sponge cake may not bake. Ideally, take three molds with a diameter of 16cm. I only had two, I made them 18cm (sliding molds). I made the bottom from foil. There is no need to grease the molds; the dough contains a lot of oil. Place the molds on a baking sheet and pour the same amount of dough into them.

7. STEP 7

   

   Place the baking sheet with the molds in the oven, preheated to 160°C, top-bottom mode. Bake the sponge cake for 35-65 minutes, the exact time will depend on the features of your oven and the size of the cakes. Check readiness with a wooden skewer - it should come out dry from the middle of the biscuit. Remove the finished biscuit from the oven, hold for 5 minutes, then remove from the foil and pan. Immediately wrap it in a bag or film and put it in the refrigerator for at least 8 hours.

8. STEP 8

   

   Then you can assemble the sponge cake into a cake. If you bake 16cm cakes, the cake will turn out quite tall, keep this in mind. Cream for carrot cake is suitable based on cream cheese or sour cream.

Comments on the recipe

Natalia M

04.09.2023

4.5

I wanted to make a cake, just to spoil my family with some sweets. This time I used the recipe for carrot sponge cake. After carefully reading the recipe, I realized that for a mold 16 cm in diameter I need to divide the portions into three and take one part. I did just that. My carrots were juicy and sweet. I grated it on a medium grater. I kneaded the dough according to the recipe, just replaced the soda with baking powder. Baked in a ring wrapped in foil. I didn’t grease anything with oil and the dough didn’t stick anywhere) The cake rose well, I cut it lengthwise into three parts and the top tubercle was left for sprinkling. This carrot biscuit can be eaten just like that, it is very tasty and juicy. At the same time, it is sweet, so lemon cream with sourness is ideal for it. I’ll take note of this recipe and bake it simply in the form of a cupcake, it turns out very tasty)

Testomania

04.09.2023

4.5

I really love carrot cake. I was in search of a good recipe - I tried different ones and was not satisfied with any of them. And then I came across this recipe for carrot sponge cake - here the author is authoritative and the review is verified))) In the process of preparing the dough, I reduced the amount of sugar and added an extra spoonful of flour (just in case, knowing my flour). I only had a little baking soda and added half a teaspoon of baking powder, but next time I will do this on purpose. I also added walnuts to the dough. I baked it in a baking sheet, spreading the dough in a thin layer on the parchment with a spatula. It would be nice to make a “box” out of the parchment - fold the edges and fasten them with a paper clip to make the cake more even, but somehow I didn’t think about it right away. The cake was divided into four rectangles and brushed with sour cream. The cake turned out amazingly delicious, the juicy sponge cake did not require soaking, it was enough to sit in the refrigerator overnight. Well, of course, now this is my favorite carrot cake recipe)) Thanks for the good recipe!