Homemade carrot sponge cake is grated carrot blended with sunflower oil into a paste, mixed with eggs beaten with sugar, sifted flour, and baking powder, and baked in a greased 24 cm pan at 180°C (356°F) for 30 minutes. It takes 30 minutes of preparation and 30 minutes of baking, and serves 6.
A quick cake you can decorate as you like, in layers or with powdered sugar, whipped cream, or cream cheese frosting.
How to Make Carrot Sponge Cake?
It is a very simple recipe based mainly on fresh grated carrots, wheat flour, and sugar, baked and served with powdered sugar or cream cheese.
Nutritional Information
Each serving of carrot sponge cake contains approximately 500 kcal, 24 g of fat, 8 g of protein, 63 g of carbohydrates, 2 g of fiber, 35 g of sugars, 124 mg of cholesterol, and 180 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Carrot Sponge Cake Recipe
Preparation: 30 minutes
Cooking: 30 minutes
Servings: 6
Ingredients
- 250 g (9 oz) of grated carrots
- 200 g (1⅔ cups) of wheat flour
- 200 g (1 cup) of sugar
- 125 ml (½ cup) of sunflower oil
- 7 g (1¾ teaspoons) of baking powder
- 4 eggs
Instructions
- In a blender or with a stick blender, process the grated carrots and the oil into a smooth paste and set aside. In a large bowl, mix the eggs and sugar until combined.
- Add the carrot paste, sifted flour, and baking powder and stir with a wooden spoon until everything is combined. Preheat the oven to 180°C (356°F) for about 10 minutes.
- Grease a 24 cm (9½ inch) round pan with butter or oil. Pour in the batter and tap the pan gently to settle it. Bake in the preheated oven for 30 minutes.
- Check that a wooden toothpick comes out clean. Let cool and unmold. Serve cold, sliced, dusted with powdered sugar or topped with cream cheese frosting if you like.
Additional Tips
Keep the oven closed
Do not open the oven during the first 20 minutes; a sudden temperature drop can make the cake sink in the middle.
Grate first
Grating the carrots before blending eases the motor and gives a finer paste.
Oil, not butter
Oil keeps the cake moist longer at room temperature.
Classic frosting
Top with homemade cream cheese frosting for a carrot cake finish.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Sunflower oil | Corn oil | 125 ml | Same moist crumb |
| Sunflower oil | Melted butter | 125 g | Denser crumb |
| Round pan | Loaf pan | 1 | Check earlier than 30 min |
| Powdered sugar | Cream cheese frosting | To taste | Richer |
Frequently Asked Questions (FAQs)
1. Do I need to grate the carrots before blending?
Yes. Grating first eases the blender motor and gives a finer paste without fibrous bits; with a low power blender, it is essential.
2. Can I use margarine instead of sunflower oil?
Oil is better because it keeps the cake moist longer; butter or margarine firm up as they cool and give a denser crumb.
3. Why did my cake sink in the middle?
Besides opening the oven, the usual causes are too much baking powder, which makes it rise too fast and collapse, or underbaking. Make sure the toothpick comes out clean.
4. Can I bake it in a loaf pan?
Yes. The time may vary slightly, sometimes less than 30 minutes, so test with a toothpick before removing it.
Benefits of Carrots
Carrots provide beta carotene, which the body turns into vitamin A, important for healthy skin, and dietary fiber, which supports digestion.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
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- Chilean Carrot Loaf Cake Recipe
- Chilean Sponge Cake Recipe
- Homemade Cream Cheese Recipe
- Chilean Banana Loaf Cake Recipe
