Carrot Cake with Cream Cheese Icing
Baking time: 40 min
Preparation time: 30 min
- 2 ½ cups flour (625 g)
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 125 g butter or ½ cup vegetable oil
- 1 cup brown sugar (or ½ cup fructose)
- 2/3 cup milk or 2/3 cup apple juice
- 4 eggs
- 500 g finely grated carrots
- ½ cup raisins
- ½ cup peeled sunflower seeds
For the glaze:
- 170 g Philadelphia cream cheese (one box)
- 2 tbsp powdered sugar (or 1 tbsp fructose)
- 2 tbsp jam
- 1 cup chopped walnuts
- 2 vanillas
- 1 tsp grated orange peel or 1 tsp rum essence
Preheat oven to 160 º C and cover with baking paper a tray with size 40x40 cm. If you have a smaller tray, prepare only half dose.
In a medium bowl, mix flour, cinnamon, nutmeg, baking powder, baking soda and salt.
In a large bowl, beat eggs, sugar, milk and melted butter until fully mixed. Gradually, stir in the flour mixture. Add the carrots, raisins and sunflower seeds. Spread mixture into the pan and bake about 40 minutes until toothpick inserted in the center of the cake comes out clean.
Remove and let cool on rack.
In a separate bowl, beat the cream cheese with the sugar and vanila, grated orange peel or rum essence.
Spread a thin layer of jam over the cake, then spread the cheese and sprinkle with chopped walnuts.
vegetables » carrot
dairy » milk
dairy » cream cheese
flours » all purpose
nuts » walnut
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