Carrot cake with cream cheese vanilla cream

Name: Carrot cake with cream cheese vanilla cream
Yield: for a cake with a diameter of approx. 20 cm or, depending on the size, 10-20 mini cakes

for a cake with a diameter of approx. 20 cm or, depending on the size, 10-20 mini cakes

Ingredients

180 g olive oil
250 g carrots, peeled and finely grated
200 g brown sugar
125 g wheat flour, plain or universal
125 g wholemeal flour
½ tsp baking powder
½ tsp baking soda
4 eggs
50 g walnuts, roasted and coarsely chopped
1 tsp cinnamon
¼ tsp finely grated nutmeg
Finely grated zest of half an organic orange
2 tbsp Darbo Apricot jam

For the cream cheese cream:
350 g cream cheese (double cream)
300 g butter
500 g icing sugar
Mark of half a vanilla pod
1 tsp freshly grated organic lemon zest

for a cake with a diameter of approx. 20 cm or, depending on the size, 10-20 mini cakes

Method

Heat the oven to 160 °C convection (180 °C top, bottom heat). Line the cake tin with with baking parchment.

Place all the ingredients for the cake in a stand mixer and mix for 1 minute until well blended. everything is folded in. Spread the mixture in the prepared cake tin and bake for 40-50 minutes. bake.

Tip: When baking, briefly prick the centre of the cake with a knife or chopstick. If no dough residue sticks to it, the cake is ready.

Leave the cake to cool.

For the cream cheese and vanilla cream, beat the butter in a stand mixer on medium speed for about 2 minutes until light and creamy. until light and creamy. Clean the sides of the bowl with a dough scraper and continue to beat for 1 continue to mix for 1 minute.

Add the icing sugar, vanilla pulp and lemon zest and mix for a further 2-3 minutes.

Now add the cream cheese by the spoonful and mix until a smooth cream is formed. Chill the cream for 30 minutes. Now you can decorate the cake with the cream.

To decorate, cut the cake horizontally. Spread each slice with with Darbo Apricot jam and then spread 4-5 spoonfuls of the cream cheese on top. You can repeat this step if you wish.

Then spread or coat the cake all over with the remaining cream cheese. Optionally, garnish with flowers and edible blossoms.

For the mini-cakes, pour the cream cheese mixture into a piping bag. Spread the Darbo Apricot jam on 2 small bases and decorate the cakes with the cream as desired.

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