Ingredients: For the cake:
160g white sugar
160g brown sugar
4 eggs M
240 g of sunflower oil
320 g grated carrot
240 g of wheat flour
2 and a half teaspoons chemical yeast (Royal type)
2 teaspoons of ground cinnamon
Contenuto sponsorizzato
For the cream:
160 g unsalted butter at room temperature
320g icing sugar
160 g cold cream cheese (Philadelphia type)
Preparation:
- We mix the two types of sugar, the eggs and the oil
- Add the carrot
- Sift the flour, yeast and cinnamon
- Preheat the oven to 180ºC. Divide the dough into the 3 molds and bake for 30-35 minutes.
- Remove the biscuits, let cool, unmold, cover with transparent film and store in the fridge
- Prepare the cream by beating the butter with the icing sugar
- Add the cream cheese and beat 8. We place the first cake and a layer of cream
- We continue with the second cake and another layer of cream
- We put the last cake and cover the sides of the cake with cream
- We cover the upper part with cream, decorate it to taste and enjoy!
- Store in the fridge if not consumed at the moment