Carrot Cake with Cream Cheese
Ingredients
Cake
- 1 cup flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup corn oil
- 1 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated carrot
Cream cheese mixture
- 6 ounces cream cheese
- 1/4 cup sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
Garnish
- chopped walnuts
- sliced almonds
Preparation
Preheat the oven to 180°C. Prepare an 8-inch square pan and line the bottom and sides with parchment paper. Grease the paper with oil or butter.
Sift the flour, baking powder, salt, and cinnamon, then set aside. In a deep bowl, place the oil and sugar, and using a hand whisk, beat until well combined.
Add the egg and vanilla extract, and beat until well mixed.
Add the flour mixture and stir until combined.
Add the grated carrot and mix with a plastic spoon until the ingredients are incorporated, then set aside.
For the cream cheese mixture, in a deep bowl, place the cream cheese, sugar, egg yolk, and vanilla extract, and using a hand whisk, stir until smooth.
Place half of the cake mixture in the pan and level the surface.
Using a small spoon, add half of the cream cheese mixture over the cake batter.
Spread the remaining cake mixture on top.
Spread the remaining cream cheese mixture.
Using the tip of a knife, swirl the cream cheese mixture into the cake batter to lightly mix.
Sprinkle some chopped walnuts or sliced almonds on top.
Bake the cake for 35 to 40 minutes until golden brown.
Allow the cake to cool, then cut it as desired.
