My favorite recipe for carrot cake has change! Orange got a leading role, the cake became a sponge cake and  gotdressed with a brilliant chocolate mousse – with only 3 ingredients!

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For thw cake (2 sponges)
  • 4 eggs
  • 225 gr granulated sugar
  • 300 gr sunflower oil
  • 500 gr carrot, grated
  • zest from 3 oranges
  • 300 gr flour, sifted
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1 full teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 vanilla
  • 200 gr walnuts, chopped
For the chocolate mousse:
  • 600 gr heavy cream
  • 3 tablespoons cocoa sifted
  • 2 tablespoons powdered sugar


For the sponge cake:
  • Beat the eggs and sugar with the wire in the mixer until they whiten and fluffy.
  • Add the sunflower oil and continue whisking for 2 more minutes.
  • Stop the mixer, add the grated carrot, orange zest, flour, cinnamon, ginger, vanilla, baking powder, soda and salt.
  • Gently mix with a silicon spatula and finally add the nuts.
  • Butter and sprinkle with flour 2 cake pans, add the mixture and bake in a preheated oven at 180 °C for 45-50 minutes.
  • Let it come to room temperature and remove from the pans.
For the chocolate mousse:
  • Put the cream in the mixer bin and beat it until fluffy.
  • Then add the sugar and cocoa to the mixer and continue whisking until homogenized.
  • Transfer the mousse to the fridge and leave it for at least 30 minutes to tighten.
Set up the cake:
  • Let the sponges cool completely.
  • Cover the top of the first sponge with the 1/4 of the mixture.
  • Then put the second sponge cake on top as a lid and cover all sides with chocolate mousse.
  • Decorate with cherries, grated chocolate or grated biscuit (optional).

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