Carrot Sponge Cake for Cake

Name: Carrot Sponge Cake for Cake
Prep time: 1 h 30 min
Cook time: 1 h
Total time: 2 h 30 min
Yield: 8 servings
Ingredients: 340 g Wheat flour

Fluffy, tender, aromatic, and delicious! Carrot Sponge Cake is a versatile base for any carrot cake. Made from common, affordable ingredients, you can add nuts, zest, or dried fruit. Even without additions, it is very tasty!

4.4

(18)

Updated : 22 September, 2025

Easy

More than 1 hour.

Ingredients

340 grams

Wheat flour

4

Chicken eggs

400 grams

Sugar

245 grams

Vegetable oil

275 grams

Carrot

1 teaspoon

Baking soda

1.5 teaspoon

Ground cinnamon

0.5 teaspoon

Nutmeg

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Preparation

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Step 1

Weigh the carrots after peeling; I used three small ones. Use refined, odorless vegetable oil.

Step 2

Sift flour into a large bowl to aerate and remove debris. Add ground cinnamon, nutmeg, and baking soda. Mix dry ingredients with a whisk.

Step 3

In another bowl, add sugar. Using half white and half brown sugar gives a caramel flavor. Pour in vegetable oil. Beat with a mixer until smooth. Gradually add eggs one at a time, mixing well after each.

Step 4

Add the dry ingredients to the wet mixture. Mix with a mixer until smooth.

Step 5

Peel and grate the carrots on a medium grater. If very juicy, squeeze excess liquid. Add grated carrots to the batter and mix with a whisk. The batter is ready.

Step 6

Prepare baking pans. I recommend baking several smaller cakes instead of one large one, which may not bake evenly. Ideally, use three 16 cm pans. I had two 18 cm springform pans, with foil at the bottom. No greasing needed because of the oil in the batter. Pour equal amounts of batter into each pan.

Step 7

Bake in a preheated oven at 160°C (320°F), top and bottom heat, for 35-65 minutes, depending on your oven and cake size. Test with a wooden skewer; it should come out dry from the center. Let cakes rest 5 minutes, remove from foil and pans, wrap in plastic or a bag, and refrigerate at least 8 hours.

Step 8

Assemble the cake layers. If using 16 cm pans, the cake will be relatively tall. Frost with cream cheese or sour cream-based frosting.