Carrot with cream cheese cake

We all know the properties so healthy to have carrots. Apart from being present in countless dishes from every corner of our planet, now we can enjoy this vegetable as an ingredient of a cake.

Although you can that our kitchen does not relate all carrot with dessert, increasingly is more present in sweets and cakes, and has an amazing acceptance.

And it is not surprising, as well as give the cake a texture soft and spongy, carrot apart will give us health benefits. In addition, it is the perfect excuse to make children eat vegetables. Of course, with sugar... As well, Yes.

In this recipe we will show you how to make a tart cake with carrot covered with a cream cheese with orange-based. A delicious dessert that you can serve snacks, informal meetings and events.

Don't forget to join her an iced in summer, or a hot coffee in winter.

We started:

Carrot with cream cheese cake 

Ingredients

For the cake

• 160 g of sifted cake flour
• 250 g brown sugar
• 3 eggs size XL
• 120 ml sunflower oil
• 40 g of shelled walnuts
• 1 teaspoon of cinnamon powder (5 g)
• 2 teaspoons of baking powder (10 g)
• 210 g of carrots

For the filling and cover

• 250 g of icing sugar
• 220 g of type Philadelphia cream cheese
• 170 g unsalted butter
• The zest of one Orange
• A pinch of salt

Utensils

• A springform
• Blender (to be possible, electric rods)
• Grater
• Spatulas

Preparation

We prepare the cake

• Add the brown sugar and sunflower oilinto the bowl of the electric mixer with rods. Beat it for at least 2 minutes.
• Meanwhile, you can go chopping carrots and walnuts. Set aside them to a side.
• Low power and view added to the bowl of the mixer the eggs, one at a time, stirring constantly.
• Until an egg is fully integrated to the brown sugar and oil, we will not add the next egg. Beat until everything is well mixed.
• Add the yeast to the flour, mix and sift well. Add them to the mixture of brown sugar, oil and eggs little by little, to tablespoons.
• As before, when a spoonful is integrated into the mix and add another. So to add all the flour and yeast. Beat well.
• Then add the ground cinnamon and continuous beating.
• Now preheat the oven to 180 ° C.
• It added to the mixture we had before chopped Walnut . Again stir the entire mixture.
• Finally, add the chopped carrot. Beat thoroughly until a homogeneous mixture. It will be a little caldosa, but do not panic.
• Prepare the mold. Place paper baking at the base and walls with butter oils.
• Pour the mixture into the mold.
• Hornearemos our carrot cake in two times: first, at 180 ° C, 30 minutes, and then, without opening the oven door, descend the temperature to 160 ° C and hornearemos 25 to 30 minutes more.
• When you pass an hour, click with a stick and check that it comes out dry. If so, take out of the oven.
• Let cool completely.

We prepare the cheese cream filling and cover

• We clean the Blender jar and add the butter softened at room temperature. Beat it with a whisk for two minutes.
• Then add the cream cheese Philadelphia type. We continue beating.
• We will gradually add icing sugar non-stop beat. We beat all 4 minutes more, at maximum power.
• Then add a pinch of salt to enhance the flavors. We will also put the zest of an Orange. Continue beating for 2 minutes more.

Mounting

• We left the cake in half.
• We took one of the cake and put up half of the cream cheese.
• We put up the other half of the cake.
• We spread over the rest of cream cheese, as well as the ends and sides. It must be completely covered with cream cheese.

Decoration

• If you have left you cheese cream, custard filled one sleeve and decorate the cake of carrot.
• Optionally, with fondant and food dye green and orange, can make some small carrots.