This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

Carrot Sponge Cake creates a lighter version of carrot cake with all the familiar flavor. These mini loaves make great gifts too. Easy to freeze for an anytime treat.

Welcome to Day four of #SpringSweetsWeek 2021 hosted by Heather from Hezzi-D’s Books and Cooks! This year 24 food bloggers from around the country are sharing over 100 sweet recipes that are perfect for the spring season.

Our #SpringSweetsWeek sponsors are helping us give away some great prizes. Thank you to Dixie Crystals, Melissa’s Produce, Door County Coffee, Circulon, Taylor and Colledge, and Nairn’s for your generosity.
Carrot Sponge Cake

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Carrot Sponge Cake

5 from 1 vote

Print Recipe

Ingredients

1 1/2 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1 1/2 cups sugar
3/4 cup vegetable oil
3 eggs, separated
2 1/4 cups grated carrots

Instructions

Whisk together flour, baking powder, baking soda, cinnamon and salt. Set aside.
Beat egg whites to stiff peaks. Set aside.
In a separate bowl, whisk together sugar, egg yolks and oil. Add to dry ingredients. Fold in whipped egg whites.
Divide batter evenly into pan compartments. Bake at 325 for about 30 minutes until inserted toothpick comes out clean. Cool pan on wire rack for at least 10 minutes before removing cakes to finish cooling.

Thursday #SpringSweetsWeek Recipes

Carrot Cake Muffins by Sweet Beginnings
Carrot Sponge Cake by Cindy’s Recipes and Writings
Coffee Cinnamon Rolls by A Day in the Life on the Farm
Crepes with Orange Butter and Almonds by That Recipe
Easter Cookie Cake by Kate’s Recipe Box
Key Lime Mini Loaf Cakes by Jen Around the World
Key Lime No Bake Cheesecake by Devour Dinner
Kumquat Lavender Marmalade by The Spiffy Cookie
Lemon Lavender Bread by Eat Move Make
Mini Coconut-Lemon Quick Bread by Palatable Pastime
No Churn Praline Coffee Ice Cream by For the Love of Food
Raspberry Almond Cappuccino Parfaits by Blogghetti
Raspberry Almond Scones with Coffee Glaze by Hezzi-D’s Books and Cooks
Rhubarb Cheesecake Bars by A Kitchen Hoor’s Adventures
Strawberry Cream Cheese Pie by House of Nash Eats

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

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Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Door County Coffee & Tea Co., Circulon, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.