Moist Spanish-style carrot cake

Moist Spanish-style carrot cake

This delicious baked treat is very popular in Spain. It can be compared to a sponge cake, but sunflower oil is used in the recipe, making it very moist and light.

There are many variations of bizcochos. You can fill it with cream like a cake or simply eat it on its own.

In this variation, we add carrots to make it even tastier and moister. This cake is super easy to make.

Ingredients

250 g raw carrots
125 ml sunflower oil
4 eggs
200 g sugar
200 g flour
7 g baking powder

Info

Persons: 8
Preparation: approx. 20 minutes
+ 30 - 35 minutes baking time
Level of difficulty: very easy

The preparation

Step 1:

Wash, peel and grate the carrots, then purée them with the sunflower oil in a blender or with a hand blender.

Step 2:

Next, beat the sugar and eggs together well in a separate bowl.

Step 3:

Next, sift the flour and baking powder into the egg mixture and stir gently until smooth.

Step 4:

Finally, add the carrot mixture and stir well.

Step 5:

Preheat the oven to 180 degrees Celsius (upper and lower heat).

Step 6:

Pour the batter into a greased loaf tin, place in the oven and bake for 35 minutes.

Step 7:

After baking, allow the mixture to cool and then remove from the tin. You can simply sprinkle the bizcocho with icing sugar or cover it with a chocolate or lemon icing. Done!