Tasty Carrot cake with cream cheese

If you want to surprise your loved ones with delicious fragrant pastries, but at the same time you are not ready to mess around in the kitchen for a long time, then this carrot cake with cheese cream is definitely your option! Absolutely affordable and at the same time an exquisite recipe will surprise everyone. Airy and moist crumb, aroma of oriental spices and delicate, moderately sweet cream cheese cream with powdered sugar and pleasant sourness of lemon juice - the perfect treat.

Ingredients

• Carrots - 300 g (3 pcs.)
• Butter - 180 g + for greasing the mold
• Eggs - 3 pcs.
• Sugar - 150 g
• Flour - 180 g
• Baking powder - 1 teaspoon with a slide
• Soda - 1 teaspoon
• Salt - 1 teaspoon
• Vanilla sugar - 1 teaspoon
• Ground cinnamon - 1 teaspoon
• Ground nutmeg - on the tip of a knife
• For glaze:
• Cream cheese - 150 g
• Butter - 60 g
• Lemon juice - 1 teaspoon
• Powdered sugar - 50 g
• For decoration (optional):
• Carrots - several thin spiral plates
• Fresh mint - a few leaves
• Ground cinnamon - 1 pinch

Directions

1. Prepare all ingredients.
2. Sift the flour (it will take a little more than a glass with a capacity of 250 ml).
3. Carrots are better to use juicy - so the cake will be tastier.
4. For the cream in this recipe, mascarpone, philadelphia or other cream cheeses are suitable.
5. Prepare the dough.
6. Melt butter until soft. Add sugar and vanilla sugar, beat until light fluffy.
7. Add the eggs one at a time, whisking constantly.
8. Add salt, baking soda, nutmeg and cinnamon.
9. Gradually adding the sifted flour with baking powder, knead the dough.
10. Mix the dough until smooth.
11. Preheat the oven to 190 degrees.
12. Peel the carrots and grate on a grater with small holes.
13. Grated carrots enter into the dough, mix.
14. It turned out an airy dough that falls from the shoulder blades in a lump.
15. Line a springform pan with a diameter of 19 cm with parchment, grease the bottom and walls with butter.
16. Pour the batter into the tin, smooth the surface with a spatula.
17. Bake the carrot cake in a preheated oven for 45-50 minutes.
18. While the cake is baking, prepare the cream.
19. Combine cream cheese, vanilla sugar, soft butter and a teaspoon of lemon juice in a deep bowl. Beat everything with a whisk until smooth.
20. Add powdered sugar and beat again.
21. The cream turns out to be airy, thick, and keeps well on the shoulder blade.
22. To thicken the cream even more, place it in the refrigerator.
23. The pie is checked for readiness with a pointed wooden stick: if after you stick it in the center of the pie, it remains dry - it's ready.
24. Let the cake cool down for 10 minutes.
25. Transfer the cake to a wire rack and let it cool completely.
26. Transfer the cooled carrot cake to a plate. Take the cream out of the fridge.
27. Apply a thick layer of cream on the surface of the cake.
28. You can decorate pastries with slices or thin slices of carrots, fresh mint leaves and sprinkle with ground cinnamon.
29. Carrot cake with cheese cream is ready. You can serve it to the table.