Ingredients

Carrot Sponge Biscuit

  • 180 grams (6.35 ounces) sugar
  • 4 large eggs
  • 190 grams (6.7 ounces) flour
  • 180 grams (6.35 ounces) carrots
  • 100 grams (3.5 ounces) walnuts
  • 1 sachet baking powder (approximately 11 grams or 0.39 ounces)
  • 90 milliliters (3.04 ounces) vegetable oil
  • 2 teaspoons spices (ginger, cinnamon, anise, cardamom, etc.)

Filling

  • 4 oranges
  • 70 grams (2.47 ounces) sugar
  • 20 grams (0.71 ounces) starch

Caramel

  • 70 grams (2.47 ounces) butter
  • 150 grams (5.3 ounces) sugar
  • 150 milliliters (5.07 ounces) cream

Cream Cheese

  • 600 grams (21.16 ounces) cream cheese
  • 120 grams (4.23 ounces) cream
  • 180 grams (6.35 ounces) powdered sugar

Finishing Frosting

  • 550 grams (19.4 ounces) cream cheese
  • 120 grams (4.23 ounces) butter
  • 150 grams (5.3 ounces) powdered sugar

Equipment

  • Electric Mixer

    An essential tool for achieving fluffy eggs and smooth frosting. Ensure it's clean and dry for the best results.

  • Blender or Food Processor

    Used for grinding nuts finely but not to a powder. Quick pulses will give you perfect, crunchy bits.

  • 16cm (6.30 inch) Cake Rings

    Critical for shaping your sponge biscuit layers evenly. If you don't have these, a well-greased and floured round cake pan will also do.

  • Spatula

    For gentle folding of ingredients, ensuring you don't deflate your whipped eggs. Silicone spatulas are perfect as they are flexible yet firm.

Instructions

Step 1

1. Preheat your oven to 329°F (165°C).

Step 2

2. Grate the carrots on a fine grater and squeeze out the juice. Tip: You can save the juice for another recipe or drink it as is

Step 3

3. Grind the roasted nuts with a blender until they are finely chopped but not too fine. Tip: A few larger pieces of nuts add a nice texture to the biscuit

Step 4

4. In a large bowl, whip the eggs with sugar until the mixture is fluffy. Tip: This can take around 5-7 minutes with an electric mixer

Step 5

5. Gently fold in the grated carrots, nuts, flour, baking powder, vegetable oil, and spices with a spatula.

Step 6

6. Pour the batter evenly into two 16cm (6.3 inch) baking tins.

Step 7

7. Bake the sponge biscuits for about 30-35 minutes or until a toothpick inserted into the center comes out clean. Tip: Be sure to rotate your pans halfway through baking for even cooking

Step 8

8. Let the sponge cakes cool completely on a wire rack before slicing.

Step 9

9. For the filling, squeeze the juice from two of the oranges and cut the remaining two into small pulp pieces.

Step 10

10. Mix the orange juice, pulp, sugar, and starch in a saucepan. Cook over medium heat until the mixture thickens and then let it cool.

Step 11

11. For the caramel, melt the sugar over medium heat. Gradually pour in the hot cream while stirring continuously.

Step 12

12. Let the caramel mixture boil for a minute. Add the butter and blend until smooth. Let the caramel cool in the fridge for 3-4 hours.

Step 13

13. To prepare the cream cheese filling, whip the cream cheese and powdered sugar until smooth. Add the cream and whip again until fluffy and matte.

Step 14

14. Slice the cooled sponge cakes into three even layers. Do not soak them. Tip: Use a serrated knife for cleaner cuts

Step 15

15. Assemble the cake by spreading the cream cheese filling between each layer, including the sides.

Step 16

16. Add a layer of caramel and then the orange filling between the cake layers. Alternate the layers.

Step 17

17. For the finishing frosting, warm the butter slightly until softened. Whip the soft butter with powdered sugar until well combined.

Step 18

18. Add the cream cheese to the butter mixture and whip until smooth.

Step 19

19. Decorate the cake as desired and refrigerate it for at least an hour before serving. Tip: Chilling the cake helps the flavors meld together better

Servings

Here's where the magic happens! 🎉 This Carrot Sponge Biscuit is perfect when served as a centerpiece for your festive table. Slice into it and watch the creamy layers reveal themselves, captivating both the eyes and the taste buds. 🍽️ To add a touch of **extra flair**, garnish each slice with a drizzle of caramel and a sprinkle of crushed walnuts. 🥄 *Pro Tip:* Serve with a dollop of whipped cream on the side, or pair it with a scoop of vanilla ice cream for a mouthwatering combination. 🍨 Whether you're hosting a brunch, celebrating a birthday, or simply treating yourself, this indulgent dessert is sure to impress. 🌟 Don't forget to present it on your finest cake stand for that added touch of sophistication.

Variations

Worried about dietary restrictions? We’ve got you covered! 🛡️

**Gluten-Free Variation** 🍞❌ Swap out the regular flour with a gluten-free baking blend. Ensure your baking powder is labeled gluten-free too. This version retains all the moist and tender qualities of the original without the gluten. **Vegan Variation** 🌱 Replace the eggs with flax eggs (1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg) and use a **vegan cream cheese**. Substitute regular cream with coconut cream, and use vegetable oil instead of butter for caramel. It's a little twist that keeps the taste divine.*

Faq

  • What’s the best way to achieve fluffy beaten eggs?

    Start with eggs at room temperature and beat them at medium speed, gradually increasing the speed once they start to foam. Add the sugar slowly to maintain the fluffiness.

  • Can I use pre-shredded carrots from the store?

    You can, but freshly grated carrots tend to release more juice, which keeps the sponge moist.

  • How do I avoid overmixing the batter?

    Fold the ingredients gently using a spatula, stopping as soon as you can no longer see streaks of flour. This will help retain the air in the batter.

  • Why does my caramel come out grainy?

    Grainy caramel usually means the sugar wasn't fully melted or the cream was too cold. Always ensure the cream is warmed slightly before adding it and that sugar crystals are completely dissolved.

  • How can I ensure my cake layers are even?

    Use a cake leveler or a serrated knife. Let the cakes cool completely before attempting to slice. Measuring the height with toothpicks as markers can also help.

  • Is there a way to make the frosting without lumps?

    Ensure both the cream cheese and butter are at room temperature before beating. This prevents lumps and gives a smooth, creamy finish.

Nutrition facts

Piquant carrot cake with oranges
Recipe Yield:1 cake (approximately 12 servings)
Calories:Approximately 450-500 calories per serving
Calories (Min - Max):450 - 500
Total Fat:28g
Saturated Fat:14g
Protein:8g
Total Carbohydrate:47g
Total Sugars:37g