How to make
Beat the eggs with the sugar. Add the milk and butter. Beat the mixture until there are only small lumps of butter.
Grate or finely blend the carrots with the strawberries. Add them to the liquid mixture and stir.
Pour the flour in portions along with the baking powder and salt. Once you have a homogeneous sponge cake mixture, add the dried fruit and stir it once again.
Grease a form - a cake ring or a cake flan and lightly sprinkle it with flour and then shake off excess flour (for silicone molds this is not necessary)
Pour the carrot sponge cake batter and flatten it slightly.
Bake it in a preheated oven at 360°F (180 degrees) for 40 minutes or until it is fully baked.
Carefully separate the baked carrot sponge cake with wholemeal flour from the mold, but first wait 3-4 minutes and then leave it to cool on a wire rack before cutting it.
Enjoy!
