How to make
The eggs, sugar and salt are beaten with a mixer until the mixture thickens and becomes voluminous.
Add vanilla, grated lemon peel and oil to this mixture, beat again.
Add the grated carrots, which we previously drained from the juice, add the grated walnuts. Everything is mixed with a wooden spoon.
Finally, add the pre-sifted flour mixed with baking powder, soda and spices.
Divide the mixture into two equal parts. Bake two carrot sponge cake layers one after the other in a mold covered with baking paper.
The mold is 10″ (26 cm) in size.
The sponge cake layers are baked in a preheated oven at 360°F (180°C) for 20 minutes each.
The carrot sponge cake layer is cooled on a wire rack.
I covered each sponge cake layer with whipped mascarpone glaze with powdered sugar and made pastries from them.
