Carrot cake EN

Carrot cake is so rich with its delicious cream!

It contains so many carrots, plums and raisins which make it a "moist" cake.

Ingredients:

470g coarsely grated carrots

3 tablespoons lemon juice

500g self-raising flour  

1 tablespoon ground cinnamon

1/4 teaspoon grated allspice

1/4 teaspoon grated nutmeg

1/2 teaspoon salt

1 teaspoon baking soda

4 large eggs

1 cup (240ml) olive oil

1 1/2 cup sugar

2 tablespoons brandy

3/4 cup dried plums cut into small pieces

1 cup of chopped walnuts

3/4 cup raisins

Cream:

600g Philadelphia cream cheese

125g butter at room temperature

2 cups powdered sugar

Zest of 2 oranges

Grease three 20cm diameter pans or a 30cm pan and place a piece of parchment paper on their base.

Preheat the oven to 180°C.

Mix the grated carrots with the lemon juice.

In the mixer bowl, mix the flour with the cinnamon, allspice, nutmeg, salt and baking soda.

Add eggs, sugar, olive oil and brandy.

We mix with the K for a short time

Add the carrots and mix again for 1-2'.

Outside of the mixer, we mix the plums, walnuts, and raisins.

We Pour the mixture into the pan or the three pans and bake for 55' on the middle rack for the large pan or 25-30' for the small pans. 

To make sure it's cooked, we stick a wooden toothpick in the center of the cake and if it comes out clean, our cake is baked. If it has dough, we continue baking for 5'.

Let the cake cool for 5' and then turn it over onto a wire rack. Let it cool down completely.

Cream:

We put the butter and the sugar in the mixer bowl and beat until fluffy. Add the cream cheese and zest and beat until the ingredients are well mixed and fluffy.

For the big cake: we cut the cake in half horizontally and join the two parts with half the amount of cream (I put a little less than half) and finally spread the rest of the cream on top.

For the small 20cm cakes: we cut the top side of the cakes with a serrated knife to create a flat surface.

We spread some of our cream on a plate and place our first cake with the cut side up. Spread a third of the cream on it.

We continue like this with the other two cakes. Spread the rest of the cream on top and on the side of the cake (reserve a little extra cream to cover the whole cake well).

We garnish with grated carrot forming a carrot on top of the cake and some parsley for its leaves.