Spicy carrot cake with cream cheese glaze

Name: spicy carrot cake with cream cheese glaze
Cook time: 20 min
Total time: 95 min
Yield: 10
Ingredients: 150 g unroasted walnuts; 100 g butter; 200 ml mild olive oil; 300 g white caster sugar; 4 medium sized egg; 300 g carrot julienne; 250 g self raising flour; 2 el biscuits; 250 g fresh cream cheese; 100 ml fresh cream

Spicy carrot cake with walnuts, whipped cream, biscuits and cream cheese glaze.

Ingredients

Kitchen Stuff

1 food processor
1 spring form (Ø 25 cm)

Directions

Preheat the oven to 150 ° C.
Chop the walnuts (in the food processor) in small pieces and grill in a dry frying pan until golden brown.
Melt the butter in a pan. In a bowl, beat the melted butter, oil and the sugar into a creamy mixture.
Split the eggs and whisk in the egg yolks and scoop the carrot, self-raising flour, biscuits and ground walnuts.
In a bowl, beat the egg whites stiffly and spatula through the batter. Grease the spring form and dust with flour.
Put the batter in the form and smooth the top. Bake the cake in the oven for about 45 minutes.
Switch the oven on at 175 ° C and bake the cake in approx. 30 min. Until done and light brown (cover the cake with aluminum foil if the top becomes too dark).
Meanwhile, whisk together the cream cheese, sugar and whipped cream into a creamy mixture. Remove the cake from the oven and allow to cool.
Spread the cooled cake thickly with the cream cheese mixture. Garnish with the walnuts.