Christmas Carrot Cake with Cheesecake Center
Serving: 8 portions
Ingredients
For the cake
- 1 pound carrot [0.45 kg] , peeled and grated finely
- ¼ cup olive oil plus a bit to grease pan
- 1 cup whole-wheat flour plus a bit to dust pan
- 3 eggs medium
- ¼ cup brown sugar
- 1 tablespoon cinnamon powder
- ¼ teaspoon clove powder
- 1 ½ teaspoon ginger powder
- ¼ teaspoon salt
- 1¼ teaspoon baking powder
- 1 cup of crasins (dry sweetened cranberries)
For the filling
- 8 ounces low-fat cream cheese [0.23 kg]
- ½ teaspoon lime zest
- ¼ cup brown sugar
- 1 teaspoon vanilla extract (any color)
Instructions
Step 1: Heat the oven
- Heat oven to 300º F [150 ºC]. Grease the baking pans with oil, then dust with flour and turn and tap to get rid of the excess flour.
Step 2: Add ingredients
- To make the cake batter, first peel and grate the carrots with the medium size of the box grater.Place the grated carrot in a large mixing bowl. To that add the ingredients for the cake (oil, flour, egg, brown sugar, cinnamon powder, clove powder, ginger powder, salt, baking powder, and cranberries). Mix very well with a spatula until everything is wel combined. Pour half of the batter into each baking pan.
Step 3: Bake
- Bake them in the preheated oven for 25 minutes, or until you insert a skewer or knife in the center and it comes out clean.Remove from the oven and cool to room temperature.
Step 4: Make the filling
- To make the filling, combine all the ingredients for the cream cheese "frosting" in the mixer vase (cream cheese, lime zest, brown sugar, vanilla extract). Beat all the ingredients with the paddle attachment of the mixer at medium speed until all the brown sugar has dissolved (5-7 mins).
Step 5: Serving
- Pour the cream cheese frosting into a piping bag, and pipe onto one of the cakes in concentric circles. Alternatively, you can spread with a cake spatula.Cover it with the other cake and serve at room temperature.
Cook's notes
Yes, you can make this into a frosted carrot cake recipe, all you have to do is double the ingredients for the frosting, and use half for the filling and the other half to ice the cake.
Nutrition
Calories: 419kcal
