Carrot cake with cream cheese filling

Name: carrot cake with cream cheese filling
Total time: 20 min
Yield: 8
Ingredients: 700 gram root; 250 gram light brown caster sugar; 4 egg; 150 gram white caster sugar; 150 gram sugar; 250 milliliters sunflower oil; 2 bag vanilla sugar; 375 gram flour; 10 gram baking powder; 2 teaspoon biscuits; 1 orange; 100 gram walnut; 1 hand walnut; 50 gram white raisin; Easter egg; 350 gram cream cheese natural for the filling; 100 gram cottage cheese for the filling; 100 gram powdered sugar for the filling

Ingredients

Directions

Preheat the oven to 170ºC. Grease the spring forms.
Mix the carrot with the light brown sugar.
Mix the eggs with the white caster sugar, oil and vanilla sugar.
Spatula the flour, baking powder, biscuits, orange zest (keep some for the garnish), chopped walnuts, raisins and a 1/2 teaspoon of salt through it. Scoop the carrot grater with sugar through it.
Line the bottoms of the spring forms with parchment paper and spread the batter over the molds.
Bake the cakes in the middle of the oven for about 45 minutes. Check the doneness by putting a stick in the cake: when it comes out dry, the cake is done.
In the meantime, mix the cream cheese with the cottage cheese and powdered sugar before filling.
Remove the cakes from the molds and let them cool slightly.
Cover 1 cake with half of the filling and put the other cake on it. Brush with the rest of the filling.
Garnish with walnuts, orange zest and possibly some Easter eggs.