Spiced Carrot Sponge Cake Recipe

Name: Spiced Carrot Sponge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 8 ea eggs; 1.5 cups vegetable oil; 1 lb 12 oz sugar; 1 tsp salt; 1 lb 2 oz bread flour; 1 tbsp cinnamon; 2 tsp ground ginger; 1 tbsp ground nutmeg; 1 tsp ground mace; 1.5 tsp baking soda; .5 tsp baking powder; 2 lbs carrots, grated; 5 oz walnuts, toasted and chopped; Creme Anglaise; 12 ea egg yolks; 8 oz sugar; 1 qt milk; 1 tbsp vanilla extract; 2 tbsp ground ginger; 1 tbsp ground mace; Italian Buttercream; 1.5 lb sugar; .5 cup water; .5 tsp lemon juice; 12 ea egg whites; 2 lb butter; 2 tsp vanilla

Servings: persons

Cake
8 ea eggs
1.5 cups vegetable oil
1 lb 12 oz sugar
1 tsp salt
1 lb 2 oz bread flour
1 tbsp cinnamon
2 tsp ground ginger
1 tbsp ground nutmeg
1 tsp ground mace
1.5 tsp baking soda
.5 tsp baking powder
2 lbs carrots, grated
5 oz walnuts, toasted and chopped
Creme Anglaise
12 ea egg yolks
8 oz sugar
1 qt milk
1 tbsp vanilla extract
2 tbsp ground ginger
1 tbsp ground mace
Italian Buttercream
1.5 lb sugar
.5 cup water
.5 tsp lemon juice
12 ea egg whites
2 lb butter
2 tsp vanilla

1
For cake - Preheat oven to 350. Whip the eggs until light and frothy on high speed. Reduce speed to medium and gradually add the oil. On low speed, add the sugar and salt.
2
Sift the flour, cinnamon, baking soda and baking powder together and add to the egg mixture. Fold in the carrots and walnuts. Bake at 350 degrees in a regular oven until skewer comes out clean in the middle, about an hour.
3
For creme anglaise - Combine eggs and sugar and beat until thick and light. Scald the milk in a double boiler. With mixer running temper the milk into the egg mixture. Place mixture back on double boiler, stirring constantly, until thick and coats the back of a spoon. Remove from the double boiler and cool.
4
For buttercream - Bring sugar, water and lemon juice to 240 degrees. Whip egg whites on high until fluffy. On medium temper the sugar into the egg whites, whip until the whites are cool. With the paddle on low add the butter in small peices, add vanilla.

5668

kcal

Calories

379

Fat

467

Carbs

130

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: Cake, 8 ea eggs, 1.5 cups vegetable oil, 1 lb 12 oz sugar, and more.

Yes, Spiced Carrot Sponge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Spiced Carrot Sponge Cake

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