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Marisa Nicholls
Carrot cake with cream cheese filling
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Ingredients
Directions
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Preheat the oven to 170ºC. Grease the spring forms.
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Mix the carrot with the light brown sugar.
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Mix the eggs with the white caster sugar, oil and vanilla sugar.
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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.
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Line the bottoms of the spring forms with parchment paper and spread the batter over the molds.
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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.
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In the meantime, mix the cream cheese with the cottage cheese and powdered sugar before filling.
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Remove the cakes from the molds and let them cool slightly.
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Cover 1 cake with half of the filling and put the other cake on it. Brush with the rest of the filling.
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Garnish with walnuts, orange zest and possibly some Easter eggs.
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Nutrition
1035Calories
Sodium0% DV0g
Fat88% DV57g
Protein36% DV18g
Carbs36% DV109g
Fiber0% DV0g
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