Carrot cake with cream cheese cream

This carrot cake with cream cheese cream In fact, it can be made in a thousand ways, filled with a soft cream cheese spread, or with mascarpone cream, chocolate..., and presented in many ways, as you can see in the following photos, a delight!

INGREDIENTS:

• One cup ( breakfast size ) of finely grated carrots
• 3/4 cup chopped walnuts
• One cup of brown sugar or panela
• One cup of whole wheat and white flour (half and half)
• 3/4 cup mild olive or sunflower oil
• 2 eggs
• One teaspoon (coffee) of cinnamon and one teaspoon of nutmeg
• One teaspoon vanilla essence
• One teaspoon of baking soda and one teaspoon of yeast
• 2 tablespoons of water
• Pinch of salt
• For the cream: 200 gr of cream cheese (Philadelphia type) or mascarpone, 50 gr of powdered sugar, and 100 gr of butter.

STEP BY STEP RECIPE:

1. I beat eggs (by hand or with a mixer), add sugar, beat, add oil, beat, add flour with cinnamon, etc... beat.
2. At the end I add the carrot and walnuts and whisk for a minute or two to mix everything together.
3. I grease a round mold of about 20 cm in diameter with butter.
4. Bake in a preheated oven at 180 degrees for about 40 minutes. Open, prick with a knife and if it is clean it is done!
5. Make the cream by whipping all the ingredients.
6. Divide the cake in two, cutting in the middle crosswise. Another option is to put the dough in two circular molds, the thickness will be less and it will take longer to bake, about 30 minutes.
7. Spread the cream on one of the bases with a spatula or with a pastry bag with a star nozzle, making shapes until it is completely filled, place the other base on top and decorate again. We can also Sprinkle with powdered sugar or decorate with melted chocolate, some nuts... Awaken your imagination!

With all my love,

Mireia Alum

My instagram: @cocinayviajes