Carrot cake with walnuts

 Carrot cake with walnuts

It looks complicated, it's so beautiful, I'll never be able to make this cake. No, no, no.. With PetitChef everything is very well explained and in video so you can see everything clearly. Dare, it's not as difficult as it seems.

Ingredients

For the cake:

100 g butter

3 eggs

150 ml sunflower oil

2 teaspoons of yeast (chemical yeast)

1 teaspoon of cinnamon

1 teaspoon of vanilla essence

1 teaspoon of salt

125 g brown/cane sugar

125 g white sugar

250 g carrots

250 g flour

100 g walnuts

For the cream:

100 g unsalted butter

200 g powdered sugar

300 g Philadelphia cream cheese

Preparation

Beat the 3 eggs.

Add each ingredient and beat in this order:

+ oil

+ melted butter (not hot)

+ vanilla essence

+ yellow / cane sugar

+ white sugar

+ half the flour

Mix everything very well.

Add the remaining flour + cinnamon + salt + yeast and mix until you obtain a homogeneous dough.

Mash the carrots and add to the cream. Mix with the help of a spatula. Mix very well.

Finally, add the nuts and mix again with the spatula.

Spread butter over two molds of the same size and pour the mixture. Place in the oven for 30 minutes at 180ºC.

Meanwhile, let's prepare the cream.

Mix the butter vigorously. Add the powdered sugar. Mix until creamy.

Finally, add the cheese and mix until everything is homogeneous.

Leave in the fridge for about 5 minutes. Time to take the next step.

Leave to cool and unmold the cakes. Cut off the excess.

Spread the cream over one of the cakes.

Place the other one on top and decorate as you like.

Finally, sprinkle cinnamon on top and refrigerate for 10/15 minutes before serving.