Carrot Sponges

Name: Carrot Sponges
Yield: Yield: 2 cakes, 10 × 2 inches (25 × 5 cm)
Ingredients: Butter and Flour Mixture or pan spray; Butter and Flour Mixture or pan spray; 8 eggs; 1½ cups (360 ml) vegetable oil; 1 pound 12 ounces (795 g) granulated sugar; 1 teaspoon (5 g) salt; 1 pound 2 ounces (510 g) bread flour; 3 tablespoons (15 g) ground cinnamon; 1½ teaspoons (6 g) baking soda; ½ teaspoon (2 g) baking powder; 2 pounds (910 g) peeled carrots, shredded or grated finely; 5 ounces (140 g) walnuts, chopped

Preparation info

Yield:
2
cakes, 10 × 2 inches

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

Butter and Flour Mixture or pan spray
8 eggs
1½ cups (360

Dessert
Cake
Vegetarian

Method

Brush the butter and flour mixture over the insides of 2 cake pans, 10 inches (25 cm) in diameter, or coat them with pan spray. Reserve.
Whip the eggs at high speed to a light and frothy consistency. Reduce the mixer speed to medium and gradually add the oil. Turn the mixer speed to low and mix in the sugar and salt.
Sift together the flour, cinnamon,