Directions
Recipe for the Carrot Cake with a sugar-free cream cheese frosting and grated carrots that give a beautiful texture to the dough topped with a soft and light taste.
A juicy cake that you can prepare in four layers or as two smaller cakes in two layers.
I usually prepare this lovely cake for Easter but of course it can be perfect choice for any other occasion to surprise your loved ones.
Ingredients
3 eggs (large)
1 cup granulated sugar or (1/2 coconut sugar – 1/2 granulated sugar)
3/4 cup sunflower oil
3/4 cup yogurt
2 tbsp vanilla extract
2 cups flour (all-purpose)
1 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
100 grams walnuts (chopped)
100 grams raisins (golden)
3 cups grated carrots
For the filling
450 ml cream cheese
500 ml heavy cream
3 tbsp honey (agave syrup/maple syrup)
Preparation
Beat the eggs with the sugar with a mixer until a nice volume and until the sugar melts. You can use granulated sugar or replace half of it with brown sugar (coconut sugar). Add the oil, yogurt and vanilla extract to the beaten mixture and beat briefly to combine the ingredients.
In a separate bowl, sift the flour and add cinnamon, baking powder, baking soda and add them to the liquid ingredients. Mix with a mixer and add the chopped walnuts, raisins and grated carrots. Mix with a spatula to combine the mixture.
Bake in a pan lined with baking paper in a preheated oven at 180 degrees for 30 minutes. Check the dough with a toothpick and divide it into four layers for a round cake.
In a separate bowl, add heavy cream and cream cheese and beat with a mixer. Add three tablespoons of honey and mix again. Add the filling to each layer of sponge cake and decorate with chopped nuts and carrot slices, if desired.
