The potential of carrot powder was evaluated for production of fiber rich sponge cakes. In this study, first the carrots slices were dried in an infrared–hot air dryer (250 W, 60°C and 1 m/s flow rate). Then the rheological properties of cake batters and physico-chemical, textural and sensory properties of sponge cake supplemented with five different levels of carrot powder (0, 5, 10, 20 and 30 %) were evaluated. The apparent viscosity of cake batters increased from 12.3 to 37.2 Pa.s with increasing carrot powder levels from 0 to 30 %. Increasing the level of substitution from 0 to 30 % carrot powder decreased the volume of cakes from 66.67 to 56.29 cm3. The density, ash, β-carotene and moisture content of baked cakes increased with increasing carrot powder levels from 0 to 30 %, whereas the protein and carbohydrate content of samples showed a reverse trend. Sensory evaluation results indicated that cake with 10 % carrot powder was rated the most acceptable. The hardness, cohesiveness and chewiness values were in the range of 693.82-869.18 g, 0.55-0.58 and 358.99-450.56 g, respectively. The sponge cake with 10 % carrot exhibited a color, with L*, a* and b* equal to 76.81, 1.81 and 68.45, respectively.
