Carrots – Sponge Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 300 grams flour
- 2 teaspoons baking soda
- 1 ½ teaspoon salt
- 2 teaspoons cinnamon
- 320 g carrot (s)
- 3 slices pineapple
- 3 egg (s)
- 300 g suar
- 300 ml oil
- 100 g walnuts, chopped
- powdered sugar
Print Recipe
Pin Recipe Instructions
- Mix the sifted flour with baking powder, salt and cinnamon. Peel the carrots and grate finely. Drain the pineapple and cut into small pieces. Mix eggs, sugar and oil and add the flour mixture and stir briefly. Finally fold in the carrots, pineapple and nuts. Place in a springform pan (28cm) lined with baking paper and bake in a preheated oven at 150 degrees (fan oven) for approx. 45 minutes. Take the cake out of the oven and cover with aluminum foil and let cool for a while.
- If you like it even wet here is a great idea for the icing: whip 400g cream cheese, 5 tablespoons powdered sugar, 1 teaspoon vanilla sugar and 60 ml milk until frothy. Spread the cream on the cooled cake and sprinkle with a few nuts. If you don`t like the cream: the cake tastes delicious and juicy even with powdered sugar!
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