Filter
Reset
Sort ByRelevance
Marisa Nicholls
Carrot cake with cream cheese filling
Share
Tweet
Pin
Whatsapp
Print
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.
Blogs that might be interesting
-
16 minDessertfresh fig, Bettine Blanc goat cheese 45, sprig of rosemary, liquid honey, balsamic vinegar, extra virgin olive oil,warm figs with goat's cheese and honey
-
15 minDessertKiwi, lemon, passion fruit, honey, unsalted pistachio nut, fresh mint,kiwi ice creams with passion fruit and mint
-
30 minDessertice cream, white hazelnuts, cinnamon powder, almond, red apple, lemon, puff pastry, Orange Marmelade, apricot jam, powdered sugar,apple roses with cinnamon and walnut ice cream
-
115 minDessertwalnut, protein, granulated sugar, granulated sugar, White chocolate,hazelnut foam cakes with campari cream
Nutrition
1035Calories
Sodium0% DV0g
Fat88% DV57g
Protein36% DV18g
Carbs36% DV109g
Fiber0% DV0g
Loved it