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Carrot sponge cake

Author
Cookinero 18 Mar 2025
5180
Carrot sponge cake

Baked goods made from sponge cake dough are soft and juicy. With simple tricks, you can even change the color of the finished cake. For example, cocoa will make it brown, and carrots will turn it into a bright orange dessert. To make carrot sponge cake, you will need only 1 cup of peeled and grated carrots. The recipe is so simple that even a beginner can handle making the dessert.

How to cook Carrot sponge cake

Step 1

Carrot sponge cake

Beat the eggs properly. To do this, break them into a clean, dry bowl and add sugar. Beat with a mixer or whisk until white for 7 minutes.

Step 2

Carrot sponge cake

Add soda, quenched in vinegar, to the resulting mixture.

Step 3

Carrot sponge cake

Add the remaining ingredients to the resulting mixture and mix with a mixer until smooth.

Step 4

Carrot sponge cake

Start baking. Pour the dough into the prepared form and put it in the preheated oven. Take it out after 25 minutes and wait until the sponge cake cools down. As you can see, the recipe is very simple.

Carrot sponge cake - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute baking powder for baking soda. Use 3 teaspoons of baking powder for every 1 teaspoon of baking soda called for in the recipe, and omit the vinegar as it's not needed with baking powder.
Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, wrap tightly and freeze.
Absolutely! Substitute the regular flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum or add 1/2 teaspoon per cup of flour to help with texture.
Yes, replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg, let sit for 5 minutes) and use a plant-based milk if the recipe includes any dairy.
Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs (not wet batter), it's done. The edges should also pull slightly away from the pan.
Definitely! Fold in up to 1/2 cup of chopped nuts, raisins, or other mix-ins with the dry ingredients for added texture and flavor.
Cool the cake completely, wrap tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Yes, but adjust baking time accordingly. A larger pan will bake faster, while a smaller one may need more time. Keep an eye on the cake and test for doneness.

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