Classic Carrot Cake with Cream Cheese Filling
Ingredients
- 1.5 cups flour
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup pecans
- 3 eggs
- 0.75 cup brown sugar
- 0.25 cup sugar
- 0.75 cup oil
- 3 cups carrots
- vanilla
Filling
- 400g cream cheese
- 50g butter
- 1 cup powdered sugar
- vanilla
Preparation
Ensure all filling ingredients are at room temperature and mix them with an electric mixer
Mix the dry ingredients together
Mix the wet ingredients
Add the dry ingredients to the wet ingredients along with the carrots and stir until the flour disappears
Pour the batter into a 20cm pan
Bake in the oven at 170°C from the bottom until done
Allow the cake to cool
Cut the cake in half and fill with the prepared filling
Cover the cake with the cream
Decorate with pecans and carrot designs
