Carrot Cake
19 recipes
PlumCarrot Cake
ingredients
servings
14
Whipping cream
180 grams
Icing sugar
250 grams
Philadelphia spreadable cheese
450 grams
Shelled walnuts
250 grams
Baking powder for desserts
6 grams
Sodium bicarbonate
1 teaspoon
Iodized salt
4 grams
Cinnamon
2 grams
Vanilla flavour
2 unit
Sunflower oil
250 mL
Carrots
350 grams
Brown sugar
100 grams
White sugar
200 grams
Eggs
2 unit
Type 00 wheat flour
260 grams
Desserts from Italy
PlumCarrot Cake
PlumCarrot Cake
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Sweet carrots with cheese frosting, original and tasty.
preparation
step 1
Grate the carrots finely and set aside. Chop with a knife nuts and set aside these, there will be used at a later time.
step 2
In a bowl add the 00 flour, baking soda, baking powder, cinnamon and salt mix and set aside.
step 3
In a fairly large bowl or a planetary whisk the eggs with the sugar until mixture is light and well composed fluffy.
step 4
Add the oil very gently and incorporate it completely.
step 5
Add the dry ingredients that have previously blended into the mixture stirring constantly with the whisk.
step 6
Add finally the carrots and stir to incorporate them fully and finally 100 g of nuts.
step 7
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.
step 8
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.
step 9
Meanwhile, prepare the filling. In a bowl, add the cheese and stir with the whisk until it becomes creamy.
step 10
Add the icing sugar and mix well, then add the cream and vanilla, stir with the whisk until fully incorporate.
step 11
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.
step 12
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.
step 13
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.
