Easy Homemade Carrot Sponge Cake: Light , Fluffy, and Moist

 

A light, fluffy, and moist carrot sponge cake that's perfect for tea time or dessert! #dipsfoodboutique

Perfect Baking Starts with Perfect Baking Tray

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Ingredients

Dry Ingredients:                                                                                                   

·         1 ½ cups (190g) all-purpose flour

·       1 ½ teaspoons baking powder

·       ½ teaspoon baking soda

·       ½ teaspoon salt

·       1 teaspoon cinnamon powder

·       ½ teaspoon nutmeg powder (optional)

·             ¾ cup (150g) granulated sugar

 Wet Ingredients:

·              ½ cup (120ml) vegetable oil (or melted butter)

·       2 large eggs

·       1 teaspoon vanilla extract

·       ½ cup (120ml) buttermilk (or milk with ½ teaspoon vinegar)

·       1 ¼ cups (150g) grated carrots

Instructions:                                                                                          

1. Preheat Oven & Prepare Pan

·       Preheat your oven to 175°C (350°F).

·       Grease and line a 9-inch round cake pan with parchment paper.

2. Mix Dry Ingredients

·       In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and          nutmeg. 

3. Prepare Wet Mixture

·       In another bowl, whisk sugar, oil, eggs, and vanilla extract until well combined.

·       Add the buttermilk and mix again.

4. Combine Dry & Wet Ingredients

·     Gradually add the dry ingredients to the wet mixture, mixing gently until just         combined.

·     Fold in the grated carrots without overmixing.

5. Bake the Cake

·       Pour the batter into the prepared cake pan and smooth the top.

·       Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

6. Cool & Serve

·     Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.

·    Once cooled completely, dust with powdered sugar or frost with cream cheese frosting (optional).

 

Tips for a Perfect Carrot Sponge Cake

·       Use freshly grated carrots for the best texture and moisture.

·       Don’t overmix the batter; it keeps the cake light and fluffy.

·       Add nuts or raisins if you like extra texture.

·       Store in an airtight container at room temperature for 2 days or refrigerate for up to      a week.

Enjoy your homemade Carrot Sponge Cake! Let me know if you’d like a frosting recipe too!

Premium Cake Making Set

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Quick Gajar Ka Halwa (Carrot Halwa) for Topping

Ingredients:

·       2 cups grated carrots

·       1 cup milk

·       3 tbsp sugar

·       2 tbsp ghee

·       ¼ tsp cardamom powder

·       2 tbsp chopped nuts

·       2 tbsp khoya (optional)

Instructions:

1. Sauté carrots in ghee for 3-4 mins.

2. Add milk and cook until reduced.

3. Mix in sugar, cardamom, and khoya; cook until thick.

4. Garnish with nuts and let it cool.

Plastic Measuring Cup

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Use as a warm or cooled topping for your Carrot Sponge Cake!

 

A proper Weight Machine is most needed for Baking 

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