Carrot cream squares are one moist sponge cake made with grated carrot, cut in half, layered with whipped cream, and sliced into individual pieces. Carrot adds tenderness and a mild sweetness, and candied fruit finishes the decoration. Turns out really delicious - recommended!
Carrot Cream Squares
A delicate carrot sponge cut in half and layered with whipped cream, topped with candied fruit. One simple batter and one layer - yet you get individual pastry squares.
Ingredients
Method
- In a bowl, beat the eggs with the sugar into a fluffy foam.
- Add the flour and baking powder and mix again with a mixer until smooth.
- Fold the grated carrot - about 1.5 cups - into the batter and mix.
- Take a square or rectangular pan (mine is a silicone one, 25x20 cm), line it with parchment, and pour in the batter.
- Bake for 30 minutes at 180 °C. Check doneness with a toothpick - it should come out dry.
- Whip the whipping cream according to the package instructions.
- Cut the cooled sponge in half, layer it with the whipped cream, and decorate with candied fruit. Cut into squares - the pastries are ready. Bon appetit!
Notes
The original recipe uses a sour cream-based topping - here it's replaced with whipped cream. Try both versions.
Tips
- The cream can be swapped. In the original recipe, which I once saw from the food blogger Sveta Shevchuk, the cream is sour cream-based - I use whipped cream instead. Both versions are good.
- You'll need about 1.5 cups of carrot, grated - that's roughly 2 medium carrots.
- Use a square or rectangular pan - mine is a silicone one, 25x20 cm, lined with parchment. That way the layer bakes up even and is easy to cut into squares.
- Check doneness with a toothpick: it should come out of the center dry.
- Whip the whipping cream exactly per the package instructions - they vary between brands.
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