A very different sponge cake

5개월 전

If we surf the Internet for sure they will be surprised as much as I see that the vegetables are now present in many sweet recipes, it is amazing how you can add some vegetables to that mixture of sponge cake, today I will share the recipe for Carrot and Nuts Cake.

This is a cake-shaped version of the famous carrot cake or carrot cake, it has an unmistakable and delicious flavor and a very spongy texture, it is also prefect for breakfast, for a snack, for mid-morning or to accompany a coffee or a tea at any time of the day.


  • 260 g of wheat flour
  • 1 and 1/2 teaspoons of pastry chemistry yeast
  • 1 teaspoon of baking soda (soda)
  • 1 and 1/2 teaspoons of cinnamon
  • 1/2 teaspoon salt
  • 4 eggs
  • 175 g of sugar
  • 150 ml of vegetable oil with a mild sunflower flavor
  • 2 teaspoons of liquid vanilla extract, or in the form of vanilla sugar
  • 325 g of peeled carrots
  • 100 g of nuts


Put to preheat the oven and butter a mold, then put the nuts in a dish that supports the high temperatures tutelalas for 8-10 minutes in the oven preheated to 200 ºC, or in the grill or grill of the microwave, Once ready, let them cool. While the walnuts are toasted, the carrot is very finely chopped using a food processor or the chopper attachment of a blender. Spoon the pieces stuck to the walls so that they are chopped evenly. If you do not have a chopper, grate the carrot with the finest part of a hand grater, then put the flour, baking powder, baking soda, cinnamon and salt in a medium bowl, stirring well with a spoon, Put the eggs in a wide dish, beat them with a blender with the accessory of rods until they are sparkling, add the sugar and beat again until it dissolves (the egg will be paler). Add the oil to the mixture by dropping a thin stream at the same time the mixer is working, add the vanilla extract and incorporate it into the mixture, beating a few seconds. Add the flour mixture and beat at a very slow speed so that it does not splash until the flour is moistened and there are no lumps, a thick paste will remain.

Chop the used toasted walnuts that will already be cold, add them to the pasta along with the chopped carrot, mix it with a spoon or spatula until they are distributed evenly through the pasta, at this point the pasta will be less dense due to the moisture that the chopped carrots will bring. Put the pasta in the mold smeared with butter and bake for about 60 minutes in the center of the oven preheated to 180 ºC until the cake has grown and is golden, to make sure it is well cooked you can stick a toothpick in the center of the Sponge cake and the stick should come out clean. After removing it from the oven, allow it to cool inside the pan on a rack for about 15 minutes. Then unmold it and let it finish cooling on a rack until it is warm.


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