Carrot cake sponge

8 servings
1 hour 30 min

This is the basis for carrot biscuit. You can add nuts, dried fruits, zest to it in step 5, along with carrots.

How do I make a carrot cake sponge? Prepare the products. Weigh the carrots after cleaning, it took me three small carrots. Take the oil refined, odorless.

Take a large bowl and sift flour into it. With this, you will not only rid her of possible garbage, but also saturate her with oxygen, which will make your biscuit more magnificent. Pour ground cinnamon, nutmeg and soda into the flour. Mix the dry ingredients well with a whisk.

In another bowl in which the dough will be kneaded, pour sugar. It will be delicious to take white and brown sugar in half - it will give the biscuit a caramel taste. Pour vegetable oil into the sugar. With a mixer, whisk them well until smooth. Without ceasing to beat, add eggs one at a time to the mixture. It will be more convenient before breaking them into a separate bowl. Each time, mix the mass well.

Then pour dry into the liquid ingredients. With a mixer again, stir the dough until smooth.

Peel and grate the carrots. If the carrots are very juicy and will release a lot of liquid, then squeeze it. Add the grated carrots to the dough and stir with a whisk. The dough is ready.

Prepare the baking tins. According to this recipe, I advise you to bake not one large biscuit, but several small ones that will immediately be corjas. High biscuit may not be baked. Ideally, take three shapes with a diameter of 16cm. I only had two, I made them 18cm (sliding shapes). I made the bottom out of foil. There is no need to lubricate the molds, there is a lot of oil in the dough. Install the molds on a baking tray, pour the same amount of dough into them.

Place the tin tray in the oven, preheated to 160 ° C, top-bottom mode. Bake the biscuit for 35-65 minutes, the exact time will depend on the features of your oven and the size of the cake. Check readiness with a wooden skewer - it should come out dry from the middle of the biscuit. Remove the finished biscuit from the oven, hold for 5 minutes, then release from the foil and tin. Immediately wrap it in a bag or film and put it in the refrigerator for at least 8 hours.

Then you can collect a cake from a biscuit. If you bake a 16cm cake, then the cake will turn out to be quite high, take this into account. Carrot cake cream is suitable based on cream cheeses or sour cream.

Be sure to wash your eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

Important! Shape size should match the number of ingredients. If you do not have a shape suitable for the recipe diameter or want to bake a pie or cake of a larger or smaller size, an article on how to choose the shape of the desired diameter will help you make the right calculations and make no mistake.

Keep in mind that everyone has different ovens. The temperature and cooking time may differ from those indicated in the recipe. To make any baked dish successful, use useful information about the features of the ovens!