Implementation
For the cake: Preheat the oven to 160°C fan. Butter two 20 cm pans and line the base with non-stick paper.
Mix the melted butter with the sugar and cinnamon very well in a bowl with a wire whisk for 1-2 minutes. Add the grated carrot and eggs, continuing to mix until they are homogenized. Finally, we incorporate the flour, baking powder, salt and walnuts.
Even out the mixture in the molds and bake the cakes for about 22 minutes on the middle rack. We check if they are cooked properly by dipping the blade of a knife into their center. If it comes out dry, we consider it ready. Take them out of the oven and let them cool.
For the cream: Beat the butter at high speed of the mixer for 3-4 minutes until it becomes fluffy and whitens slightly. Add the powdered sugar, cream cheese and orange zest and continue beating for another 3 minutes, until you get a velvety cream.
To assemble: Unmold the carrot cakes, removing the non-stick paper and place one on a cake pan. Spread ⅓ of the cream over its entire surface. Cover with the second cake and cover the whole cake with the rest of the cream.
Finish the dessert by sprinkling with some grated walnut. If it is too hot, keep the cake in the fridge and take it out 15 minutes before serving, so that the cream softens.
- Info
Preparation Time: 20 min
Cooking Time: 22 min
Difficulty Level: 1 in scale (1-3)
- Materials
For 10 servings
– 220 gr. melted butter
– 300 gr. grated carrot
– 200 gr. brown sugar
– 2 tbsp cinnamon powder
– 250 gr. all purpose flour
– 10 gr. baking powder
– 1 pinch of salt
– 3 large eggs
– 60 gr. chopped walnuts
For the cream
– 200 gr. butter at room temperature
– 200 gr. cream cheese at room temperature
– 200 gr. powdered sugar
A little orange zest
Implementation
