Spongy and delicious carrot cake! With this recipe you will get a sweet, spongy and spectacular carrot bread. In addition, you will see that doing this type of cake is much easier than it seems and we also show you to prepare basic coverage suitable even for beginners. With the ingredients that we are going to use you will get a spongy but more compact cake than usual, which is why we could say that it is also a spongy carrot bread for the texture it has. Anyway, its flavor is irresistible and is with a moisture point that brings a lot of juiciness. If your mouth has already made water and want to try the recipe, keep reading and discover in recipes how to make spongy and humid carrot cake.
| 🚻 6 Diners | 🕘 30m | 🍵 Post | 🤯 Dictation Low |
| Ingredients to make spongy carrot cake: |
| 1 cup of sugar (it can be brown or panela) 2 eggs ½ cup of sunflower raisins (without seeds) 1 teaspoon of cinnamon powder ½ teaspoon of nutmeg ½ teaspoon of salt 1 on powder yeast (15 g) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make spongy carrot cake:
1. To make this delicious spongy carrot bread, the first thing you should do is separate the egg whites from the eggs. Then, beat the yolks with sugar and oil. Make a table mixing all the ingredients, except the carrot and egg whites.
Trick: You can use brown sugar or panela if you want to make your light carrot cake.
2. incorporates the grated carrot, nutmeg, cinnamon and salt and integrate these ingredients into the dough. If you want your cake to be a little lighter in terms of texture, you can add half a glass of water or the juice of an orange or a lemon. Milk also serves.
3. Add the sifted flour with chemical yeast and mix with a spatula or manual rods making soft circular movements. Keep in mind that to get a spongy carrot cake you must add all possible air to the dough.
Trick: You can use common wheat flour, pastry wheat flour or integral wheat flour.
4. assemble the whites about to snow and incorporate them to the dough. Keep making soft movements so that the whites do not lose firmness. Then, add the nuts and raisins.
5. AGRASA A mold with oil and sprinkled flour, empty the mixture of the carrot cake and bake at 180 ºC for approximately 40 minutes. Depending on the type of oven, time can vary, so that we recommend watching the bread so that it does not burn or be raw.
6. Let stand a few minutes inside the oven with the ajar door, remove the cake and let it finish cooling on a rack. Meanwhile, you can prepare the decoration. If you are looking for easy and good coverage, the simplest thing is to beat 200 grams of cream cheese with sugar until you get a cream. The amount of sugar is to your liking, so you see gradually adding until you get the ideal sweetness. You will find all the details in the cheese Frosting recipe. Swiss meringue is also an excellent option and in this video we show you to prepare it.
7. When the cake is totally cold, leave it in the refrigerator of 30 minutes to 1 hour. Also reserve the cream cheese. Then, you just have to cover it with the chosen and ready coverage, your wet and spongy carrot cake is prepared to be served. Other coverage that also fit perfectly with this incredible spongy carrot bread are the following:- Vanilla Frosting
– White Chocolate Frosting
