Carrot cake with cheese cream

18 November 2020
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Serves
For 6
prepTime
Prep time
20 minutes
totalTime
Total time
60 minutes
Ingredients

 

For the base
3 large carrots, peeled 
200g water 
100g granulated sugar 
1 cinnamon stick

 

For the cake

150g sunflower oil 
1 tsp cinnamon, powder
1 tsp cardamom, powder
200g cream cheese
1 tbsp vanilla extract
180g brown sugar 
3 medium eggs 
100g milk, 3,5% fat (light) 
1 tbsp baking powder 
200g all-purpose flour 
1 tsp cinnamon, powder 
1 tsp clove, powder 
50 g walnuts 
200g carrot cake base

Zest a carrot for garnish
10 walnuts beaten for garnish

 

 

 

Method

 

Preheat oven at 170C.

In a pan, add carrots, sugar, water and cinnamon stick to make the base for the cake-carrot purée.
Beat walnuts and spices in a mixer. Take out and then in a mixer beat the eggs and brown sugar for 5-6 minutes until fluffy. Add milk, sunflower oil, walnut, vanilla extract in the mixture and beat for about 1 minute. Add flour and 100g of the carrot purée and beat on high speed to avoid for the cake to become bread-y. 
Butter up a round baking dish, add the carrot mixture in and bake for 40 minutes.

 

For the frosting
Mix well cream cheese and 100g of the carrot purée in a bowl. 
Spread frosting on the cake and garnish with orange zest and walnuts.

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