Easiest Way to Make Moist Chocolate Sponge Cake Recipe Mary Berry

Mary Anne's Carrot Cake

It is very similar to traditional white biskvit except you add cocoa powder and less flour to make a perfect chocolate sponge cake layers that can serve as a base for many.

Recipe Summary Mary Anne's Carrot Cake

This moist juicy dense and nutty carrot cake has been a family tradition for years. The recipe makes 2 Bundt pans and can be divided in half if necessary.

Ingredients | Moist Chocolate Sponge Cake Recipe Mary Berry

4 cups ground carrots

2 (15 ounce) cans crushed pineapple, drained

1 ½ cups vegetable oil

3 cups white sugar

6 eggs

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

3 cups all-purpose flour

3 teaspoons baking soda

¼ teaspoon salt

1 ½ cups raisins

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 10 inch Bundt pans. Sift together flour, baking soda and salt. set aside.

In a large bowl, combine carrots, pineapple, oil and sugar. Add eggs, cinnamon and nutmeg. Add flour mixture and mix well. Stir in raisins.

Pour into prepared greased and floured pans. Bake for 45 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool, then frost with cream cheese frosting.

Info | Moist Chocolate Sponge Cake Recipe Mary Berry

prep: 30 mins cook: 45 mins total: 75 mins Servings: 28 Yield: 2 - 10 inch Bundt pans

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