Carrot & Orange Spiced Mini-Sponges

Carrot & Orange Spiced Mini-Sponges
  • DifficultyEasy
  • CostMedium
  • Preparation time20 Minutes
  • Cooking time20 Minutes
  • Servingmakes 24 mini-sponges
  • Cooking methodOven
  • CuisineInternational


  • 450 ggrated carrots (about 4 big carrots)
  • 250 gwhite spelt flour (or white flour type 0)
  • 180 glight muscovado brown sugar
  • 150 mlsunflower oil (cold pressed)
  • 100 gground almond
  • 15 gbaking powder
  • 4eggs
  • 1orange (with edible peel)
  • 1 teaspoonground ginger
  • 1/2 teaspoonground cinnamon
  • 1 pinchtable salt


  1. – cut the carrots into small rounds and grate them by using a food processor;

    – separate the egg whites form the yolks in two distinct bowls;

    – add the sugar and the fresh orange juice to the yolks, and whip until you get a frothy cream;

    – now add the grated carrots and mix well till they amalgamates with egg cream;

    – take the bowl with the egg whites, add a pinch of salt and whip them until stiff;

    – take another large bowl and sift the flour, baking powder onto it;

    – add the ground almond, the ground ginger and cinnamon, the grated zest of the orange and mix well;

    – now pour the cream you made with the carrots and the yolks onto the flours, and fold gently till you get a smooth dough;

    – pour gently the oil and mix well till it gets absorbed completely;

    – now pour the whites and fold gently to incorporate them in the dough;

    – pour the obtained cake dough onto a greased baking trays from small-cakes, filling each slots by 2/3 only;

    – bake at 160 degrees for about 20 minutes;

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