CARROT CAKE
WITH WALNUTS & CREAM CHEESE FROSTING
INGREDIENTES
140g of olive oil
4g of cinnamon powder
4g of "quatre-épices"
45g of diced sultanas or dates
180g spelt flour
3 eggs
4g of baking yeast
4g bicarbonate
60g apple jam or applesauce
50g chopped walnuts (not too small)
210g panela
4g salt
225g grated carrots
350g Philadelphia cheese
300g icing sugar
1 teaspoon vanilla extract
TOOLS NEEDED
Rectangular baking tin
Grater
Spatula
Sifter
Electric mixer with whisk
(can also be done by hand)
STEPS
1.
Preheat the oven to 180ºC. Grease a long rectangular baking tin with butter and flour. Put the mould in the fridge. Mix the flour, baking flour, baking soda, baking yeast, cinnamon, quatre-épices, and salt in a bowl.
2.
In another bowl, beat the eggs until fluffy. Add the panela and continue beating. Gradually pour the oil into the egg-panela mixture, as if it was a mayonnaise. Carefully fold in the compote (or apple jam) and the flour mixture with the rest of the dry ingredients.
3.
Mix everything together and finish by adding the grated carrots, walnuts and sultanas or dates. Take the mould out of the fridge and pour the mixture into it. Bake for 50 minutes. For the topping mix the Philadelphia cheese, icing sugar and vanilla extract. Once the sponge cake is ready, add it while hot and leave to set.
