Desserts from Italy
1 hour 30 minutes
translated by Italian with
Sweet carrots with cheese frosting, original and tasty.
Grate the carrots finely and set aside. Chop with a knife nuts and set aside these, there will be used at a later time.
In a bowl add the 00 flour, baking soda, baking powder, cinnamon and salt mix and set aside.
In a fairly large bowl or a planetary whisk the eggs with the sugar until mixture is light and well composed fluffy.
Add the oil very gently and incorporate it completely.
Add the dry ingredients that have previously blended into the mixture stirring constantly with the whisk.
Add finally the carrots and stir to incorporate them fully and finally 100 g of nuts.
Add the mixture into 3 tortiere buttered by 20-22 cm in diameter, if you do not own the tortiere can use the aluminum molds disposable.
Bake in 180 ° oven for about 25- 30 minutes. When you have cooked all three bases, and let cool completely Take them out from the mold.
Meanwhile, prepare the filling. In a bowl, add the cheese and stir with the whisk until it becomes creamy.
Add the icing sugar and mix well, then add the cream and vanilla, stir with the whisk until fully incorporate.
Take the first disc and place it on a serving plate, topped with a first layer of frosting and to follow so proceed until the last layer.
Cover with the remaining cream whole cake in a thin layer, decorated with the remaining chopped walnuts and let rest the carrot cake in the refrigerator for about two hours.
Store in refrigerator for up to two days and remove the cake 10 minutes before serving. You can anticipate the preparation because the next day is even better.