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
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Servings
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.