Carrot Cake with Cream Cheese Filling

A pie in which everything is harmonious to my taste: a slightly moist structure of the cake, pleasant juiciness of carrots, pieces of walnuts, a delicate curd cap framed with airy cream.

Ingredients

• wheat flour 150 g
• sugar 150 g
• chicken egg (C0) 3 pcs.
• vegetable oil 70 ml
• baking powder (with a slide) 1 tsp.
• carrots 150 g
• cottage cheese (fat content from 9%) 200 g
• sour cream (fat content from 20%) 100 g
• corn starch 1 tbsp. l.
• cream (fat content from 33%) 200 ml
• thickener for cream 1 pc.
• vanilla sugar 1 tbsp l.
• lemon zest 1 tsp
• walnuts 50 g

Directions

1. To prepare curd-cream filling in a blender, grind cottage cheese, sour cream, 1 egg to a pasty state.
2. Add 1 tablespoon of cornstarch (you can replace 1.5 tablespoons of vanilla pudding or curd mixture), 50 g of sugar, stir.
3. Grate juicy, sweet carrots.
4. Beat eggs with sugar until fluffy.
5. Sift flour with baking powder, mix.
6. Add carrots and chopped nuts to the dough. Stir until the ingredients are mixed.
7. Grease the bowl of the multicooker with oil, lay out the dough in an even layer.
8. On top, gently evenly lay out the curd filling.
9. Switch on the "baking" mode for 50 minutes. (the power of the multicooker is 860 watts). Cool the finished cake slightly in a bowl, then cover with cling film (so as not to damage the filling), remove using the steaming tray. Cool on a wire rack.
10. Beat the cream with 1 tbsp. l. sugar (to taste), decorate the top of the cake to your liking. Top can be decorated with lemon zest.