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It's a bicolor sponge cake because it is done with two masses. One is darker, thanks to the grated carrot and whole sugar, and the other is lighter.
Conclusion different masses and not only because of the incorporation of these two ingredients. In fact, one is made with oil and one with butter.
When carrying carrot it is best to keep the cake in the fridge, so we make sure that it is in perfect condition.
Two-color carrot cake
A colorful sponge cake made even with grated carrots.
- ascen jimenez
- Kitchen: cuisine
- Recipe type: breakfast
- Rations: 8
- Total time:
Ingredients
For the carrot table:
- 2 eggs
- 50 g de azúcar blanquilla
- 70 g of whole cane sugar
- 100 ml extra virgin olive oil
- 125 g flour
- 8 g baking yeast
- 100 g of grated carrot (2 units)
For the white dough:
- 110 g of sugar
- 90 g soft butter
- 2 eggs
- 110 ml of milk
- 200 g flour
- 8 g baking yeast
Preparation
We put the eggs and sugar in the glass.
We ride it.
We add the oil and mix.
We add the flour and the yeast and continue mixing.
We grate the carrots in a food processor.
Add the grated carrot to the previous mixture.
We mix well. We booked.
We wash and dry the bowl.
We put the butter and sugar in the bowl.
We ride.
We add the eggs and assemble again.
We add the milk, the flour and the yeast. We mix everything well.
Let's prepare the mold by putting greaseproof paper.
We add 2/3 of the white mass.
We put on that dough the one that we have prepared at the beginning, the darkest.
We now put the rest of the white mass on top.
We preheat the oven to 180º. We bake at that temperature for approximately 50 minutes. After the first 40 minutes we can cover it with baking paper so that the surface does not brown too much.
More information - Carrot cake with mascarpone and lemon glaze