Last year, just a few days after Easter, I got the idea to make Carrot Magic Cake. I was sorry it didn’t occur to me earlier, because I would have loved to make it for Easter celebration. Nevertheless, this year I’m sharing this recipe with you so that you can make it on time.
Texture of this cake, of course, is not like classic carrot cake. Bottom layer is like dense pudding, middle layer resembles custard and top layer is like a bit crunchy sponge.
I baked it in 10″ pyrex dish which turned out to be too big. Before that I was using 8″ dish which was too small. So, I suppose, 9″ would be perfect, if I had one.
Magic Cake is one of the most popular recipes on my blog and I often get requests to show step-by-step procedure of making it. Below you can see pictures taken of every step of the process.
The magic of Carrot Magic Cake is in the fact that you make only one batter which, during baking, separates into three layers: dense on the bottom, custard in the middle and sponge on top.
- 4 eggs separated, at room temperature
- a few drops of lemon juice
- 1 Tbsp water
- 1/2 cup + 2 Tablespoons sugar (150 g)
- 2 tsp vanilla extract
- 1 stick + 2 tsp butter melted, (125 g)
- 3/4 cup + 1 Tbsp all-purpose flour (115 g)
- 1/2 cup carrot puree*
- 2 tsp gingerbread spice (cinnamon ginger, allspice, nutmeg, cloves)
- 2 cups milk lukewarm, (500 ml)
Mix egg whites with lemon juice until stiff.
In another bowl, beat the egg yolks with the sugar, 1 Tbsp water and vanilla extract until light.
Add melted butter and continue beating for another minute. Then add the flour and mix it in.
Add carrot puree, gingerbread spice and lukewarm milk and beat until well incorporated.
Gently fold in beaten egg whites using a spoon or a spatula (do not use mixer for this step).
Pour batter into a greased 9 inch (23 cm) round baking dish and bake in preheated 325 F oven for about 60 minutes or until the top is golden.
Cool in the pan for at least 3 hours. Serve sprinkled with powdered sugar.
*To make carrot puree, cook carrots and mix in a blender until you get puree consistency, similar to pumpkin puree.
Beat egg whites until stiff.
Beat egg yolks with the sugar until pale and foamy.
Add carrot puree, flour, butter, milk and spices.
Fold in egg whites.
Mix gently, using a spoon or a spatula. It doesn’t matter if you can still see some lumps of egg whites. You shouldn’t use mixer for this step so that you don’t ruin air bubbles incorporated in egg whites.
Pour into a buttered baking dish.
Bake until golden, about 60 minutes.
Let cool in baking dish for at least 3 hours. The cake will fall a little bit.
Cut your Carrot Magic Cake and serve it dusted with powdered sugar.
For Vanilla Magic Cake recipe:
For Banana Magic Cake recipe: