Carrot sponge cake
Dish: Dessert
Number: 8
The carrot cake is a very easy recipe to prepare and it is also perfect for our breakfasts, snacks or family gatherings, it is a guaranteed success, its preparation unlike other baking recipes, does not require exact measurements or precise weights, since everything is prepared based on the measure of a container of yogurt.
The proportions to use to prepare this carrot cake would be 3, 2, 1, 3 measures of the small glass of yogurt of flour, 2 measures of sugar and 1 measure of oil, with these ingredients plus 3 eggs, natural yogurt, chemical impeller, nuts and of course carrots, we will obtain a perfect cake, fluffy and very delicious.
This time, we decided to add to our carrot cake, some rich nuts, this apart from adding flavor, will give it a crunchy texture, but come on, it is not an exact rule, you can perfectly prepare this carrot cake without adding any nuts or adding the ones you like, it is just as delicious, follow our step by step videos below, where we will teach you how to make carrot cake and if you have any doubts or questions, leave us your comment and we will gladly answer you.
Ingredients to prepare Carrot sponge cake
- 1 plain yogurt (125 ml.)
- All-purpose flour (3 scoops of yogurt cup)
- Sugar (2 scoops of yogurt cup)
- Sunflower or olive oil (1 scoop of yogurt cup)
- 3 eggs
- 16 g. of baking powder
- 1 tablespoon of cinnamon powder
- 120 g. grated carrot
- 30 g. chopped walnuts
How To Make Carrot sponge cake
Step 1: We begin the preparation of our carrot cake, for this, in a bowl and with the help of an electric mixer, add the eggs, sugar and beat for 7 minutes (it is important to beat for the indicated time to obtain a fluffy cake), then add the yogurt, oil and continue beating for a couple of minutes.
Step 2: Add the flour, baking powder and cinnamon powder (use a sieve as I show you in the video to sift these ingredients to avoid lumps) and with the help of a hand whisk, mix until blended (switch to hand whisk, because if we use the electric ones, the mixture of flour, baking powder and cinnamon, can jump through the air).
Step 3: Add the grated carrots, chopped walnuts and integrate very well, then, in a mold previously greased and floured or covered with baking paper, add the mixture and take it to the oven for 45 minutes at 180 ºC / 356 ºF (each oven is different, that's why I recommend to prick the cake with a wooden toothpick once it is cooked, if it comes out clean, it means that our carrot cake is ready, otherwise, if you see that the cake is ready, if it comes out clean, it means that it is ready, If it comes out clean, it means that our carrot cake is ready, otherwise, if you see that the toothpick comes out a little stained with the mixture, cook a few minutes more).
Step 4: Once the baking time is over, remove our cake from the oven, let it cool for a few minutes, remove from the mold and transfer it to a wire rack, let it rest for 15 minutes and our delicious carrot cake is ready.
Tips for preparing Carrot sponge cake
Remember that the measure to use for the flour, sugar and oil, is the same cup of yogurt with the amounts that I indicate.
It is important to beat the eggs and sugar for the indicated time, in this way we get air into our carrot cake so that it will be fluffy.
When adding the flour, yeast and cinnamon to the cake mixture, use a sieve to sift these ingredients and avoid lumps.
Each oven is different, so when the carrot cake is finished baking, I recommend poking it with a toothpick, if it comes out clean, it means that our carrot cake is ready, otherwise, if you see that the toothpick comes out a little stained with the mixture, cook for a few more minutes.
It is important to let our carrot cake rest (once removed from the oven) for 15 minutes on wire racks before making the first cut.
What can we accompany Carrot sponge cake?
The carrot cake is a perfect option for our snacks, breakfasts, family gatherings, etc., accompany it with a nice cup of coffee or a glass of milk.
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