Castella-style Carrot Cake
Castella-style Carrot Cake

Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, castella-style carrot cake. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Great recipe for Castella-style Carrot Cake. Normal carrot cakes contain so much vegetable oil! I try to serve healthier snacks to my kids, so I made a carrot cake with a castella sponge cake base and it's much healthier.

Castella-style Carrot Cake is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Castella-style Carrot Cake is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can cook castella-style carrot cake using 7 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Castella-style Carrot Cake:
  1. Take 3 large Eggs
  2. Take 120 grams Sugar (soft light brown sugar if available)
  3. Prepare 100 grams ○Grated carrot
  4. Get 1/2 tbsp ○Skim milk
  5. Prepare 1 1/2 tbsp ○Honey
  6. Make ready 2 tbsp Vegetable oil
  7. Prepare 120 grams Bread (strong) flour

I have tried numerous times to bake this cake without having it cracked on top and finally succeed. If you have had the same issue, I got some tips on my video recipe (linked below). I've tried many carrot cakes, and this is my favorite recipe. I feel like carrot cake is a dessert most people tend to only make around Easter.

Instructions to make Castella-style Carrot Cake:
  1. Line the bottom of a cake tin with parchment paper (actually I've used printer paper here) and grease the edges of the tin with plenty of margarine. Sprinkle lightly with cake flour.
  2. Separate the egg yolks from egg whites. Sieve the bread flour. Soften the honey for 10-20 seconds in the microwave. Preheat the oven to 160-170°C (adjust to your oven).
  3. Whisk the egg whites with an electric hand mixer and add the sugar to it in 2-3 goes to make a firm meringue (refer to
  4. Add the egg yolks to the mixture from Step 3 and whisk well. Add the grated carrot, milk, honey and vegetable oil into the mixture in that order, whisking in after each addition.
  5. Fold the strong bread flour into the mixture from Step 4 with a spatula.
  6. Quickly pour the mixture into the cake tin. Lightly drop the pan onto a surface from roughly 10 cm to remove any excess air bubbles. (You only need to do this once. If you drop it too much, you risk damaging the batter and the cake won't rise properly). Even out the surface of the mixture and bake for 40-50 minutes at 160-170°C.
  7. It should look like this when fully baked!!
  8. If you leave the cake to cool in the tin it has tends to shrink, so use a knife to separate it from the edges of the tin and take the cake out to cool. (It's also fine to tip the cake out upside down onto a sheet of parchment paper.) Once cooled, place the cake in a vinyl bag or wrap it with cling film to store and prevent it from drying out.
  9. Sift some icing sugar on top to finish the cake!
  10. It's so fluffy! If you can, serve the next day.

But honestly, carrot cake is such an incredible dessert and I think it should be enjoyed all year long. The origins of carrot cake are disputed. How to make carrot cake from scratch. The origins of carrot cake are disputed. This Carrot Cake with pineapple and coconut is a family favorite, made every year for all sorts of celebrations from birthdays to Easter!

So that is going to wrap this up with this exceptional food castella-style carrot cake recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!