Directions
This Carrot Cake recipe is one of my favorites with a sugar free cream cheese frosting and grated carrots that give it a nice texture, the dough is soft and light in flavor.
Quick preparation with chopped walnuts and golden raisins that will soften nicely if you soak them in water beforehand.
You can make a four-layer cake from one batch or divide it to have two smaller two-layer cakes.
Ideal for preparing for Easter or any other occasion, because it is really tasty and juicy and you will have it many pieces.
Ingredients and preparation
3 large eggs (room temperature)
1 cup granulated sugar (I always add 1/2 coconut sugar + 1/2 granulated sugar)
3/4 cup sunflower oil/grape seeds oil
3/4 cup yogurt
2 tablespoons of vanilla extract
2 cups of all purpose flour
1 tbsp Baking powder
2 tbsp Cinnamon
1 tbsp Baking soda
100 grams of chopped walnuts
100 grams of golden raisins (soaked)
3 cups of grated carrots
For the frosting
450 ml of cream cheese
500 ml of hops
3 tablespoons of Agave syrup (honey/maple syrup) 
Preparation
Beat the eggs with a mixer until you get a nice volume and the sugar is dissolved. You can use granulated sugar or replace one half with brown sugar or coconut sugar of your choice.
After beating the eggs, add the oil, yogurt and vanilla extract. Whisk briefly to smooth the ingredients.
In a separate bowl mix dry ingredients, Sift the flour than add cinnamon, baking powder, baking soda and add them to the liquid ingredients.
Beat with a hand mixer and finally add the chopped walnuts, raisins and chopped carrots.
Mix everything with a spatula to smooth the mixture.
Bake in a wider rectangular pan with baking paper underneath.
Bake at 180 degrees for 30 minutes. Check the dough with a toothpick and divide it into four parts, a round shape. You can use a bottomless ring to scoop out four layers or oval dish and scoop out shapes.
Let them completely to become on room temperature, in meanwhile prepare the frosting.
Add the heavy cream to the cream cheese and mix well with a mixer. Add three tablespoons of agave syrup and whisk. On top of each layer of sponge cake, add the filling and decorate as desired with chopped walnuts.
Have a good appetite! Cheers to you!
